Egg Butter Masala

  Egg curries are never my forte. Whenever I make curry, people say it's not upto my standards of cooking. But I have to try it sometimes to bring in something to the table. I came across this recipe recently and thought I would make this to pair with the quick roti. Viola finally I made a really tasty egg curry. Made the recipe in my style. So here goes Egg Malai.

INGREDIENTS:

5 Hard Boiled Eggs

2 Medium Sized Onions 

2 Small Tomatoes

1 Green Chilly Chopped

1 Teaspoon Ginger Garlic Paste

1 Teaspoon Red Chilly Powder 

1/4 Teaspoon Turmeric Powder

1/2 Teaspoon Cumin Powder

1/2 Cup Cream

2 Tablespoons Chopped Coriander Leaves

2 Tablespoons Olive oil

1/4 Cup warm water.

METHOD:

 Hard boil the eggs, de-shell them, cut into halves and keep aside.

Heat a pan over medium high heat.Pour oil and then add the finely chopped onion until transparent.

Add ginger garlic paste and fry until raw smell is gone. Then add the chopped tomatoes along with a pinch of salt and fry until the tomatoes get wilted and cooked through. Switch off the stove and let it cool down a bit. Transfer the contents to the food processor and blend them well.

Bring back the ground mix to the same pan over medium heat. Add the chopped chilly and then the dry spice powders along with little salt. Fry well, add 1/2 cup warm water along with the eggs and close with a lid and let it simmer for about 5 mins.

Remove the lid, give it a stir. Now add the cream and let it heat through. Garnish with coriander leaves.

Serve along side your favorite bread/roti or rice.