Name: Makhani Egg Curry recipe by Jyoti Arora at BetterButter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Boiled Eggs- 6 to 7; Roughly Chopped Onions- 2 medium sized; Roughly Chopped Tomatoes- 4 medium sized; Garlic- 5 to 6 cloves; Green chilly- 1; Cashew Paste- 1 teaspoon; Butter- 2 tablespoons; Milk- 3/4 cup; cumin seeds- 1/2 teaspoon; Ginger Paste- 1/2 teaspoon; Salt to taste; Kashmiri Red Chilli Powder- 1 teaspoon; Turmeric Powder- 1/2 teaspoon; Coriander Powder- 2 teaspoons; Garam masala- 1/4 teaspoon; MDH Kitchen King Masala- 1/4 teaspoon; Kasuri Methi to sprinkle

Ingredients Serving: 4

Boiled Eggs- 6 to 7
Roughly Chopped Onions- 2 medium sized
Roughly Chopped Tomatoes- 4 medium sized
Garlic- 5 to 6 cloves
Green chilly- 1
Cashew Paste- 1 teaspoon
Butter- 2 tablespoons
Milk- 3/4 cup
cumin seeds- 1/2 teaspoon
Ginger Paste- 1/2 teaspoon
Salt to taste
Kashmiri Red Chilli Powder- 1 teaspoon
Turmeric Powder- 1/2 teaspoon
Coriander Powder- 2 teaspoons
Garam masala- 1/4 teaspoon
MDH Kitchen King Masala- 1/4 teaspoon
Kasuri Methi to sprinkle

Instructions

Boil eggs on medium flame for 10-12 minutes.
In a non stick wok, heat a tablespoon of butter.
On medium flame, add garlic cloves first, followed by onions.
Sauté until raw smell of onions disappear/until pink.
Add tomatoes and green chilly. Cook them all until they turn soft.
Bring the mixture to room temperature and grind it to smooth paste with 3/4 cup milk.
Now prick the boiled eggs with a fork and heat half tablespoon butter.
Add pricked eggs in the heated butter and cook for 2 minutes and take them out in a plate.
In the same wok heat the remaining butter and add cumin seeds, let it splutter.
Add ginger paste, sauté it and add the puréed masala along with cashew paste.
Now put all the dry masalas except kitchen king masala & kasuri methi.
Cook it covered on medium flame for 2-3 minutes.
Slow down the flame and add buttered eggs.
Now sprinkle the kitchen king masala & kasuri methi and cover the wok immediately.

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