Egg Butter Masala

Ingredients:

For the Gravy:

• 4 boiled eggs, halved
• 2 large onions, finely chopped
• 3 tomatoes, pureed
• 1/4 cup cashew nuts, soaked in water
• 1/4 cup butter
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• Salt to taste
• 1/2 cup heavy cream
• Fresh coriander leaves for garnish

Steps:

Step 1: In a blender, make a smooth paste by blending soaked cashew nuts with a bit of water.

Step 2: In a pan, melt butter, add cumin seeds, and let them splutter.

Step 3: Add chopped onions and sauté until golden brown.

Step 4: Stir in ginger-garlic paste and cook until the raw smell disappears.

Step 5: Pour in the tomato puree and cook until the oil separates.

Step 6: Add garam masala, coriander powder, turmeric powder, red chili powder, and salt. Mix well.

Step 7: Add the cashew nut paste and continue cooking for a few minutes.

Step 8: Pour in the heavy cream and stir until the gravy reaches a desired consistency.

Step 9: Gently place the halved boiled eggs into the gravy, ensuring they are coated well.

Step 10: Simmer for 5-7 minutes, allowing the flavors to meld.

Step 11: Garnish with fresh coriander leaves before serving.

Serve Egg Butter Masala hot with rice, naan, or your favorite bread, and relish the creamy and aromatic goodness of this delightful curry.