Name: Egg Makhani ( Buttery baked egg curry ) recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 3
Ingredients: Large eggs 4; Onions medium sized 2 ground to a paste .; Tomatoes 3 big boiled and grated to purée; Ginger garlic paste 3/4 teaspoon; Sesame seeds white 1 teaspoon; Green cardamom 2; Unsalted butter 2 tablespoons; Oil 1 tablespoon; Turmeric powder 3/4 teaspoon; Kashmiri red chilli powder 1 teaspoon; Garam masala powder 3/4 teaspoon; Coriander powder 1/2 teaspoon; Salt 2 + 1/2 teaspoons or preferred; Pepper powder 1 /2 teaspoon; Kasuri Methi / dried fenugreek leaves crushed 1 tablespoon; Fresh cream 4 tablespoons; Cashew paste 1 tablespoon; Cilantros finely chopped for garnishing

Ingredients Serving: 3

Large eggs 4
Onions medium sized 2 ground to a paste .
Tomatoes 3 big boiled and grated to purée
Ginger garlic paste 3/4 teaspoon
Sesame seeds white 1 teaspoon
Green cardamom 2
Unsalted butter 2 tablespoons
Oil 1 tablespoon
Turmeric powder 3/4 teaspoon
Kashmiri red chilli powder 1 teaspoon
Garam masala powder 3/4 teaspoon
Coriander powder 1/2 teaspoon
Salt 2 + 1/2 teaspoons or preferred
Pepper powder 1 /2 teaspoon
Kasuri Methi / dried fenugreek leaves crushed 1 tablespoon
Fresh cream 4 tablespoons
Cashew paste 1 tablespoon
Cilantros finely chopped for garnishing

Instructions

Heat oil in a pan .
Add butter reserving a tablespoon for last .
Add green cardamom .
Add the onion paste . Sauté until raw smell leaves .
Add turmeric powder .
Add red chilli powder .
Sauté and cook for 2 minutes .
Add 1.5 teaspoon salt .
Pour in the tomato purée and mix well .
Cover and cook the gravy for 5 minutes .
Add coriander powder and garam masala powder . Mix .
Add cashew paste .
Simmer the flame and cook in low .
Meantime , in a bowl , take whisked eggs .
Add 3/4 teaspoon salt .
Add red chilli powder pinch and pepper powder .
Add few chopped cilantros .
Whisk all together .
Take a greased deep small cake / loaf tin / tiffin box .
Pour in this egg mixture .
Cover and bake .
Bake the eggs in a butter greased deep small pan . Cover and bake for 5 to 7 minutes in low till egg raises like bed
Cut the baked eggs into squares .
Drop the egg squares in the curry .
Add Kasuri Methi .
Toss gently so that egg gets the masalas , combines well in the curry .
Slow cook till curry achieves the required creamy consistency .
Add in the fresh cream .
Drizzle butter . Toss gently .
Remove from the heat .
Garnish with chopped cilantros .
Egg Makhani is ready to serve .
Serve hot .

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