Egg Makhani (Egg Butter Masala)

Egg Makhani (Egg Butter Masala) Ingredients

4-6 eggs (hard boiled, peeled & pricked)3 tbsp butter (divided)1 cup onion (diced)1&1/2 cup tomatoes (diced)1/2 cup cashews1 tsp salt (divided, to taste)1/2 tsp Kashmiri chilli powder1/2 tsp turmeric powder1/2 cup water (cold)3 cloves3 cardamoms1 cinnamon stick1/2 tsp ginger (grated)1/2 tsp garlic (grated)1/2 tsp garam masala1 tsp coriander powder1/4 tsp kasuri methi (fenugreek leaves)1 tbsp cream

Steps

Heat 2 tbsp butter in a pan on medium high, add pricked eggs, flipping often till golden & set aside.Into the same pan, add onions, tomatoes, cashews & 1/2 tsp salt & cook till tomatoes start to break down.Add chilli & turmeric powder, cook for 2 mins.Add cold water into a blender, add slightly cooled tomato mixture & blend till smooth.Into the same pan used earlier, melt 1 tbsp butter on medium low heat.Add cloves, cardamoms, cinnamon & fry for 30 secs.Add ginger & garlic, cook for 1 min then add the blended puree, 1/2 tsp salt, garam masala & coriander powder.Cook till gravy thickens to desired consistency, add eggs back in & taste to adjust seasoning.In the final 1 min of cooking, add kasuri methi & stir.Remove from heat, garnish with more kasuri methi (optional) & drizzle cream just before serving.