BUTTER EGG MASALA

This is spicy curry with boiled eggs cooked in onion tomato gravy with blend of Indian spices. In this, the finishing touch of kasoori methi is the key element which ends up with an irresistible aroma and flavours. This culinary gem of north indian cuisine makes for a decent side dish with pilaf, paratha or naans. I served with plain roti's with spicy fish fry.

INGREDIENTS FOR GRINDING

1 Onions.

2 Tomatoes

4 Cloves of Garlic.

1 tsp Chopped Ginger.

3 to 4 Cashews.

Pinch of Khus khus.

Water as needed.

INGREDIENTS FOR GRAVY

2 Boiled Eggs

1 Chopped Onion.

2 tsp Kashmiri Chilly pd.

1/2 tsp Turmeric pd.

1 tbsp Garam masala.

1 tsp Cumin pd.

Pinch of Ajwain.

1 tbsp Crushed Kasoori methi

1 tbsp Heavy cream

1 tbsp Butter

1/2 tsp Oil.

Salt to taste.

METHOD.

Grind the items mentioned above adding adequate water. Slice the eggs and keep it aside.

Heat butter and oil together in a pan. Add onions and fry till it turns translucent. Then add the grinding mixture and fry till the raw smell disappears. Add all the powders and saute followed by ajwain. Then add adequate amount of water and bring to boil.  Reduce the flame and then add heavy cream and stir until the gravy becomes thick. Drop in sliced egg and garnish it with crushed kasoori methi or fresh coriander leaves.

Serve hot with naans, or chapatti.

ENJOY!!