Egg Butter Masala
Hard-boiled eggs nestled in a velvety, buttery tomato gravy finished with cream. This rich North Indian curry brings the comfort of butter masala without the meat, making it a quick, satisfying weeknight hero that pairs perfectly with naan or steamed rice.
For 4 servings
- prep · ~8 min
Hard-boil and halve the eggs.
Place eggs in a saucepan, cover with cold water and bring to a boil. Cook 8 minutes, then transfer to cold water. Peel and halve them lengthwise.
- fry · ~3 min
Pan-sear the eggs.
1.Heat 1 tbsp butter in a heavy-bottomed pan over medium heat.2.Place egg halves yolk-side down and sear until edges turn golden (1-2 min).3.Remove and set aside.TIPSearing the eggs adds texture and prevents them from breaking in the gravy. - saute · ~5 min
Build the onion base.
1.Add remaining 2 tbsp butter to the same pan.2.Add chopped onions and cook until translucent (3-4 min).3.Add ginger-garlic paste and slit green chilies. Sauté until raw smell disappears (1 min). - saute · ~9 min
Cook the tomato masala.
1.Pour in the tomato puree and stir well.2.Add red chili powder, turmeric, coriander powder, sugar and salt.3.Cook until the oil begins to separate from the sides (6-8 min).TIPPatience here is key — cook the tomato paste until the raw sourness disappears and it turns glossy. - simmer · ~7 min
Simmer the gravy.
1.Stir in the cashew paste and cook for 1 minute.2.Add 1 cup water, bring to a gentle boil, then simmer for 5 minutes until the gravy thickens.3.Crush kasuri methi between your palms and sprinkle it in. - mix · ~2 min
Finish with cream and eggs.
1.Lower the heat and stir in the fresh cream. Swirl gently.2.Slide the seared egg halves into the gravy, yolk-side up.3.Simmer 1-2 minutes to warm the eggs through — do not stir vigorously.TIPAdd the cream off the heat if the gravy is too hot to prevent it from splitting. - garnish
Garnish with garam masala, cilantro and serve hot.
Sprinkle a pinch of garam masala over the top and scatter fresh coriander leaves. Serve immediately with naan or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Boil eggs for exactly 8 minutes for a firm yolk that won't crumble in the gravy.
- 2Sear the egg halves yolk-side down to create a protective crust that keeps them intact.
- 3Cook the tomato puree until oil separates — this deepens the flavor and removes rawness.
- 4Crush kasuri methi between your palms before adding to release its full aroma.
- 5Stir cream into gravy off the heat to prevent curdling or splitting.
- 6Add sugar even if tomatoes are sweet — it balances acidity and rounds the gravy.
Adapt it for your goals.
Low-oil
Reduce butter to 1 tbsp for searing and skip the rest; use a non-stick pan and replace cream with 2 tbsp plain yogurt whisked with 1 tbsp milk for a lighter gravy.
high proteinHigh-protein
Add 200g paneer cubes (seared similarly) alongside the eggs for extra protein and a heartier meal.
jainJain
Omit onion, ginger, and garlic; use asafoetida (hing) and a pinch of black salt in the tempering, and replace cashew paste with a paste of soaked melon seeds or almonds.
veganVegan
Use vegan butter or coconut oil, replace cream with full-fat coconut milk, and skip eggs — substitute with firm tofu halves seared the same way.
Why this is on our healthy list.
Rich in Protein from Eggs
Each egg provides about 6g of complete protein, supporting muscle repair and satiety.
Healthy Fats from Cashews & Butter
Cashews offer heart-healthy monounsaturated fats, while butter provides fat-soluble vitamin A.
Antioxidants from Tomatoes
Tomatoes are rich in lycopene, an antioxidant that supports cell health when cooked with fat.
Anti-Inflammatory Spices
Turmeric and ginger in the paste have natural anti-inflammatory properties.
Frequently asked questions
Yes, but use 1.5 cups of good-quality puree and cook it a few extra minutes to reduce any tinny taste.
