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
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
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.