Punjabi Egg Butter Masala
IndianIndian RecipesDesi eggsMedium
A Punjabi makhani-style egg butter masala — boiled eggs in a rich tomato-butter gravy with kasuri methi and cream. Restaurant-style, served with naan.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 4 tomatoes, pureed
- 2 tbsp butter
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek)
- 1 tsp sugar
- 3 tbsp cream
- Salt to taste
- Fresh coriander
- Naan to serve
Method
- Boil the eggs for 10 minutes, cool and peel.
- Heat butter in a pan and add ginger-garlic paste; fry for 1 minute.
- Add tomato puree and red chilli; cook until the oil separates, about 8 minutes.
- Add sugar and salt; stir in the cream on low heat.
- Add the boiled eggs and simmer for 5 minutes.
- Crush in the kasuri methi and garam masala; cook for 2 more minutes.
- Garnish with coriander and serve hot with naan.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)13 g
Fat (estimate)19 g
Carbs (estimate)9 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the tomato puree well and serve hot; refrigerate leftovers within 2 hours. Allergens: contains egg and milk (butter, cream). Substitution: use oil instead of butter for a lighter version. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: add a little extra cream on top before serving.