Friday, February 08, 2013

Egg Butter Masala or Egg Malai Masala


This Egg Butter Masala was inspired by an Egg Malai Masala a colleague's wife had cooked. Since I did not have her recipe and based this on my Paneer Butter Masala recipe, I decided to call it Egg Butter Masala. The end product looks and tastes very similar to what my Punju colleague had brought.

Now , honestly, I am not a big fan of butter masala kind of gravies. It is ok. I like them but I don't go ga-ga over them. However I have noticed that a large percentage of Indian population and still larger percent of non-Indian population goes absolutely crazy over this dish. My girls also love it. I guess it satisfies different palates and tastes. And for this reason, I have found that a dish like this helps a lot in a party or a potluck where you are not very sure of the food choices of the other person. This one is sure to please.

As you can well guess, I made this for a potluck at work. The recipe is almost same as my Paneer Butter Masala but this one is easier and more creamier. In the other one, I did not use cream. Instead I added cashew paste and evaporated milk. For this one, I thought, "What the heck ? If those people are going to eat 2 more tsp of butter or cream it is not going to harm anyone. Also my life will become simpler". With that thought I skipped the cashew paste and added about 1/2 pt of light cream. I also had to make it borderline spicy and could not use as much Kashmiri Mirch I wanted to. So to get some color I added tomato ketchup taking cue from Nag's blog.

The end result was very good and definitely easy to make. I cooked the gravy a day ahead. You can do it even a week before and freeze, only in that case, don't add the cream until you are ready to heat and serve it. To make it a malai masala substitute water with milk while making the gravy. I added eggs but really you can add anything to it. Both my girls loved it and you can sneak in veggie puree into it if that is your goal.



And for all those who have been asking about the book, we are now at the stage where my erudite editor is on her final edits and I am making small changes here and there. The book cover has been decided on and we have got some sketches to be included. The book is not a cookbook and intertwining the recipes and narrative has been both fun and hard work.Also with a work outside home, kids and the blog, I have been missing the deadlines set by my editor quiet often which means the book gets delayed just that much. Hope you all appreciate once it is out and anyone with a single negative comment about it will get a time out. Serious.

Ok, just kidding !




Egg Butter Masala

First let us make the gravy

Fry one red onion chopped in large chunks till soft. Cook and make a paste. You can also use raw onion paste but it sometimes tends to get bitter and also takes longer to cook so I like it this way.

Heat 1tbsp butter + 1 tbsp oil

Temper the hot oil with 1/4tsp of methi seeds and whole black cardamom lightly bruised

When you get beautiful flavor of methi, which is really really fragrant, add the onions paste. Fry for about 2 minutes

Next add
1 tsp ginger paste
1 tsp garlic paste
1 tsp Kashmiri mirch(more to taste)
a sprinkle of turmeric powder
Saute for couple more minutes

Now add about 3/4th cup of pureed tomato. I used canned whole tomatoes to make the puree, good juicy fresh ones will work well. You can also use tomato paste but in that case you will be using only 2 tbsp of it.
Add 2tbsp tomato ketchup

Fry till the raw smell of tomato is gone. This takes about 6-8 minutes, at end of which you will see oil separating from the edges

Now add about 1 tbsp of Kasoori Methi warmed between your palms
Add salt and 1/4th-1/2 tsp of Garam Masala.
Add about 1/2 tsp of sugar
Mix well

Add 1 cup of warm water and let the gravy simmer and come to a boil. For a richer version add milk instead of water. At this point taste and adjust for seasonings. Add more Kashmiri mirch or salt or sugar depending on your taste. Simmer till gravy is the right consistency for you, remember you are going to add cream to this.

When you are happy with the simmering gravy, lower the heat and add 1/2pt of light cream. Yes lot of cream but you alone are not going to eat it. At low heat let the gravy simmer for 4-5 mins.

You have the Butter Masala gravy ready.

Now add the Eggs

While you are making the gravy boil about 6-7 eggs. Cool and peel shells. Now you can fry them with a sprinkle of turmeric to a golden brown or just let them remain the way they are. To serve, halve the eggs, sprinkle with little salt and add to the gravy. Simmer for a few seconds. Serve warm.

30 comments:

  1. Tried this recipe for dinner tonight,it was so so so so good.:-) Thank u so much.

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  2. Umm never tried egg this way. :) looks delicious,,,

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    1. Thanks. This one is easy and tastes great

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  3. I just tried egg malaikari last night for the first time and it was good. Next time I am going to try your egg butter masal for sure. Looks so yummy!

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    1. One more great idea. Egg malaikari will be done next :)

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  4. Looks yum! I sometimes add a yolk of egg to my egg curry to enhance an already eggy curry (can egg eaters ever have enough!!).

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    1. Yes, I mash up a cooked yolk in my kids' curry often. The little one will not eat an yolk if she sees it

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  5. I also never tried it with eggs...And have found that non Indians are crazy about 'butter chicken"...and this trend is catching up fast...looks delicious ...

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    1. Yeah deepasri, this is also great for a potluck or party

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  6. Like you, I am not too fan of butter masala but you egg dish looks yummy.

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  7. looks sinfull!!!

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    1. It is the cream, it is the cream :-)

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  8. Recently made a gravy version of the tandoori aloo ... can't post for lack of a proper name. Churi korbo tomaar naam ta? :D
    Dim gulo eto perfectly royeche! Dubey jaayeni! :-)

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    1. Please post koro. tandoori aloo tao korini kokhono

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  9. this is a really brilliant idea. wondering why i never thought of it myself :)

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  10. I cannot wait to have a copy of your book. Your lovely blog-posts taught me how to wield the skillet and love the art of cooking. I am sure that no sooner your book is published than it will gladly find itself positioned among the chart-toppers. All the best!

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    1. Thanks Barnali. And along with the book the blog will be there 24x7 for support ;-) BTW I am very happy that you "love" cooking now

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  11. Hi Sandeepa, nice and easy recipe like your usual self. I have been following you blog very closely for past few months. Your simple bong recipes (including the other ones as well) and your crisp narrative about your daily errands and thoughts brings me closer to my own folks thousands of miles out here. I am eagerly looking forward to your book.

    Best Wishes !!
    Namrata Sarkar

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    1. Thanks Namrata and I am really very happy if the blog brought you even an oz of hapiness

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  12. I'm not a fan of butter/cream anything either. I once tried putting tomato sauce into some Indian gravy upon reading a recipe and really regretted it. But your gravy looks good. I think I prefer cashew paste to cream to give a gravy richness. (Not that I've done that frequently, just assumptions about myself brought on by your post.)

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    1. But Sra, try putting a tbsp or 2 of tomato ketchup at the point where you would usually put tomato and then fry it as yould do for masalas. Does give a nice color. D uses it in his mutton/chicken curries abundantly

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  13. Your book will certainly be part of my bookshelf, Sandeepa. And if it's half as warm and charming as your blog, it'll be on many bookshelves in many cities. Can't wait :)

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    1. Ishhh ki bhalo bhalo kotha. Je porbe na take kaan dhore uth bosh korabo

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  14. so looking forward to your book Sandeepa. This egg butter masala looks great.

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    1. Thanks Mandira. Put in some veggies in this dish and I am sure A will love it

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  15. This looks so good. Will try this very soon.

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  16. i have tried egg masala and that's one of my favorite dish let see how it taste with butter

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