Egg Butter Masala (Egg Makhani)

Egg Butter Masala is an amazing curried dish of hard boiled eggs simmered in a super silky and creamy sauce/gravy. Butter Masala is a popular North Indian curry and goes by the name Makhani. We have the Paneer Makhani, Chicken Makhani and Dal Makhani as the most loved staples. This Egg Butter Masala is yet another one that you should try with basmati rice, jeera rice or plain parathas.

About Egg Butter Masala

When my family frowns at my regular egg curry or egg masala, I understand it is time for me to make this. The first time I made this I was really amazed at how well it turned out. I really did not except anything more special than this paneer butter masala which I make every week.

But I was wrong! The combination of hard boiled eggs, butter and the creamy gravy is unparalleled. The next time you plan to make something special with eggs, do give this a try! This also makes for a great special side dish when you are hosting a dinner.

You can also add oven roasted potatoes, fried paneer or even some green peas for a variation. Making this is easier than you think. You can also make the sauce ahead and store for 3 to 4 days in the refrigerator. Reheat until bubbling hot and add the hard boiled eggs when you are ready to serve.

In the recent years, I have been making this in the instant pot, all at one time. Cooking the ingredients for the butter masala and eggs placed in a bowl over the trivet. I have shown the same in the instant pot Egg Curry video. But I do fry the eggs in a separate non-stick pan and add when the sauce is ready.

For a complete meal, make this with a rice dish like basmati rice or jeera rice or with flatbreads like plain parathas, kulcha, or tandoori roti. On the side have a salad like this cucumber salad or kachumber.

Photo Guide

Step by step Photo Instructions

1. Heat 1 tablespoon butter in a pan. I suggest not to substitute butter with oil. Eggs roasted in butter taste and smell very good.

2. Prick boiled eggs with fork few times. Roast them until golden. Set these aside

3. To the same pan, add onions, tomatoes, ginger, garlic, cashews and salt. Saute on a high to medium flame until tomatoes turn soft and mushy. If needed cover and cook. Do not saute on a low flame.

4. Add chili powder and turmeric.

5. Saute until the raw smell of the chili powder has gone.

6. Cool and add to a blender jar with ¾ cup water.

7. Blend to a smooth puree.

8. Add another 1 tbsp butter. Optionally add a small cinnamon piece, cloves and cardamom.

9. Pour the onion tomato puree. Add more water as needed to bring it to a consistency. I used ¼ cup water.

10. Cover and cook.

11. When the gravy turns thick, add garam masala and coriander powder. Cook further for a while.

12. It is done when traces of fat are visible on the gravy. Sprinkle kasuri methi.

13. Add eggs, juliennes of ginger and lower the flame. Taste test and adjust salt. Cook covered for about 2 to 3 mins.

If you like you can also add cream. Garnish with coriander leaves.

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