Egg Butter Masala (Egg Makhani)
Introduction Of Egg Butter Masala :
Best Egg Butter Masala, also known as Egg Makhani, is a delicious and rich dish that combines the creaminess of butter chicken with the humble boiled egg. This North Indian delicacy is perfect for those who love the flavors of butter masala but prefer eggs over chicken. It’s a hearty, satisfying dish that can be enjoyed with a variety of Indian breads or rice. In this blog, we’ll explore the origins, ingredients, detailed preparation steps, and tips to make the perfect Egg Butter Masala.
History and Origin Of Egg Butter Masala :
Egg Butter Masala finds its roots in the famous Butter Chicken, or Murgh Makhani, which originated in Delhi, India, in the 1950s. The dish was created by Kundan Lal Gujral, who also founded the Moti Mahal restaurant. Butter Chicken was developed as a way to use leftover tandoori chicken, by simmering it in a tomato-based gravy enriched with butter and cream. Over the years, the versatile makhani gravy became a base for various other dishes, including paneer butter masala and egg butter masala.
Ingredients Of Egg Butter Masala :
To prepare Egg Butter Masala, you will need the following ingredients:
For the Eggs:
- 6 large eggs
- Water for boiling
- 1 teaspoon salt
For the Masala:
- 2 tablespoons butter (preferably unsalted)
- 1 tablespoon oil (vegetable or sunflower)
- 2 medium onions, finely chopped
- 1 tablespoon ginger-garlic paste
- 4 medium tomatoes, pureed
- 2 green chilies, slit
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon kasuri methi (dried fenugreek leaves)
- 1/2 cup heavy cream
- Salt to taste
- Fresh coriander leaves for garnish
Optional:
- 1 teaspoon sugar (to balance the acidity of tomatoes)
- 1/2 teaspoon black pepper powder
- A pinch of nutmeg powder
Preparation Steps Of Egg Butter Masala :
Step 1: Boiling the Eggs
Bubble the Eggs: Put the eggs in a pot and cover them with water. Include 1 teaspoon of salt to the water. Bring the water to a boil and let it boil for about 9-12 minutes, depending on the size of the eggs. Once done, transfer the eggs to a bowl of ice water to stop the cooking process. Peel off the eggs once they are cool.
Prepare the Eggs: Slice the boiled eggs in half or quarters, depending on your preference. You can also make small slits on the eggs to allow the masala to seep in.
Step 2: Preparing the Makhani Gravy
- Heat Butter and Oil: In a large pan or skillet, heat the butter and oil over medium heat. The oil anticipates the butter from burning.
- Sauté Onions: Add the finely chopped onions to the pan and sauté until they turn golden brown. This process is crucial as it adds a deep flavor to the gravy.
- Include Ginger-Garlic Glue: Include the ginger-garlic glue and sauté for another 2-3 minutes until the crude scent vanishes.
- Add Spices: Add the cumin seeds, turmeric powder, Kashmiri red chili powder, garam masala powder, coriander powder, and cumin powder. Sauté for a minute to let the spices release their aroma.
- Add Tomato Puree: Pour in the tomato puree and mix well. Add the slit green chilies. Cook the blend until the oil begins to partitioned from the masala. This shows that the tomatoes are well-cooked.
- Adjust Seasoning: Add salt to taste, and if needed, add sugar to balance the acidity of the tomatoes. You can also add black pepper powder and a pinch of nutmeg powder for an extra layer of flavor.
- Simmer and Thicken: Lower the heat and let the gravy simmer until it thickens to your desired consistency. This can take about 10-15 minutes.
Step 3: Final Assembly
- Add Eggs: Gently add the boiled egg halves or quarters to the gravy. Simmer for another 5-7 minutes, allowing the eggs to absorb the flavors of the gravy.
- Finish with Cream: Stir in the heavy cream and crushed kasuri methi. Blend well and let it cook for another 2-3 minutes. The cream includes abundance and a smooth surface to the sauce.
- Garnish and Serve: Garnish with fresh coriander leaves. Your Egg Butter Masala is now ready to be served!
Serving Suggestions Of Egg Butter Masala :
Egg Butter Masala pairs wonderfully with various types of Indian bread such as naan, roti, or paratha. It moreover goes well with steamed basmati rice or jeera rice. For a complete meal, you can serve it with a side of cucumber raita, onion rings, and a simple salad.
Tips for the Perfect Egg Butter Masala
- Fresh Ingredients: Use fresh, ripe tomatoes for the puree to get the best flavor. Fresh ginger-garlic paste also enhances the taste significantly.
- Kashmiri Red Chili Powder: This type of chili powder gives the dish its signature red color without adding too much heat. If you prefer a spicier dish, you can adjust the quantity or add other types of chili powder.
- Simmering Time: Don’t rush the simmering process. Allowing the gravy to cook slowly helps in developing deep and rich flavors.
- Butter and Cream: While it might be tempting to cut down on butter and cream for health reasons, these ingredients are essential for the authentic taste and texture of butter masala. You can use substitutes like low-fat cream, but the taste might slightly differ.
- Adjusting Consistency: If the gravy is too thick, you can add a little water or milk to adjust the consistency. If it’s too thin, let it simmer for a bit longer until it thickens.
- Kasuri Methi: Smashing kasuri methi between your palms some time recently including it to the sauce makes a difference in discharging its smell and flavor.
- Remaining Sauce: The makhani sauce can be made in progress and put away in the fridge for up to 3 days. It can moreover be solidified for up to a month. Just reheat and add boiled eggs when you are ready to serve.
Variations
- Paneer Butter Masala: Replace the boiled eggs with paneer cubes to make the popular Paneer Butter Masala.
- Chicken Butter Masala: Use boneless chicken pieces instead of eggs for a classic Chicken Butter Masala.
- Vegetable Makhani: Add mixed vegetables like bell peppers, peas, and carrots for a vegetarian version.
Conclusion
Egg Butter Masala is a delectable dish that brings the luxurious flavors of butter masala to the humble boiled egg. With its rich, creamy, and flavorful gravy, it’s sure to be a hit at your dining table. This recipe, while detailed, is easy to follow and yields a restaurant-quality dish. Whether you’re cooking for a special occasion or just a regular meal, Egg Butter Masala is sure to impress. Enjoy the process of cooking and relish the delicious outcome!
