My favourite part of cooking is when recipes call for simple ingredients that are readily available in my pantry. I keep a stockpile of such recipes to be tried out when I am utterly bored or unwell and can't pull myself to try anything that takes more than 20-25 mins. The easiest, simplest and undoubtedly the tastiest recipe for me is the one which comprises of eggs in any form, so I was rather happy to try out the Egg Butter Masala.
Blog Hop Wednesdays revolves around participating bloggers who cook from the blog of a fellow blogger with whom they have been paired up for that particular Wednesday. This is my 5th entry since the event was started (a list of all my previous entries is at the bottom of this post) and I am ever so excited to be paired with a random blogger & browse through their recipes and select the ones I will be trying. It always pushes me out of my comfort zone of cooking only the kind of cuisine I am accustomed to (or like) or with ingredients that I have already worked with. Thanks to Blog Hop Wednesdays I am now compelled to try a new method of cooking or a combination of spices that result in a totally new set of flavours.
This recipe has been adapted fromPrabha's Samayal/Cooking who has a lot of nice recipes primarily vegetarian and egg recipes and I selected the Egg Butter Masala as I had never eaten it before. The name sounded interesting too because as much as I have eaten the chicken version (Butter Chicken) I have not tried making it at home either (I am inspired to do that soon) and this recipe calls for egg whites only so it's great for health conscious people especially those with high cholesterol - of course the recipe calls for butter which can be replaced with minimal oil.What's the fun in taking out the butter from butter masala, you may ask. There are other ingredients (like coconut milk powder) which adequately make up for the lack of butter (and the creamy texture it provides) if you decide to do away with it altogether. The thick gravy is nice & creamy and the whole dish is a superb accompaniment to chapathis. You can go all creative and even use this as a spread for (desi) sandwiches - just make tiny pieces of the egg whites. I tried this dish with chapathis for lunch & with bread for dinner and it was finger lickin' good. What's more, you can whip this up in less than 30 minutes (yes it includes the time taken to hard boil the eggs too!)
When I was putting this dish together I also realised that despite having declared my love for eggs I have just a handful of egg recipes on the blog. So here's a nice egg recipe for you, I wish I had taken more pictures but I was just too starved! This is one recipe that actually tastes different because the egg pieces are lightly fried before marinating so the texture does feel a little chewy - you can skip the frying if you wish. I added the chopped onions as it gives a good gravy base and increases the quantity slightly
- 3 or 4 eggs
- 2 tbsp butter
- 1/2 tsp cumin (jeera)
- 1 small onion finely chopped
- 1 medium tomato finely chopped
- 1 green chilli (I skipped this)
- 2 tsp ginger garlic paste
- 1/4 tsp turmeric powder
- 1 tsp oil to fry the eggs
- salt to taste
- 2 tsp chopped coriander (for garnishing)
- 1/4 cup curds (yogurt)
- 1 tsp coriander powder
- 1 tbsp coconut milk powder (I used Maggi)
- 1/2 tsp red chilli powder (adjust according to taste)
1. Place the eggs in a pan filled with enough water (at room temperature) to cover them. Place the pan over a full flame and once the water comes to a rolling boil continue to cook for 12 minutes. Turn off the flame, transfer the eggs into another pan with plain water, remove the shells, slit each egg into half vertically, remove the egg yolks and cut the egg whites into quarters. Keep aside
2. Heat a pan with 1 tsp oil and lightly fry the egg pieces. Transfer into a bowl and marinate it with all the ingredients mentioned in 'For marination'. Keep aside for 10 mins.
3. Heat the butter in a wok or pan and toss in the cumin, when it begins to splutter add the green chillies if you are using them, fry for a few seconds and then add the onions and fry till translucent. Add the ginger garlic paste and fry till oil leaves the sides.
4. Toss in the turmeric powder and fry for a few seconds and then add the chopped tomatoes and salt to taste. Fry till the tomatoes turn mushy. Add the marinated egg pieces, simmer and cook while mixing all the masala gently. Add a little water if you require it in a semi gravy form. Cover and cook for 2-3 minutes on a slow flame
5. Turn off the flame, garnish with chopped coriander and serve hot with chapathis or rice.