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Ruchik Randhap

Food & Memories of Mangalore

You are here: Home / All Posts / Egg Butter Masala

October 11, 2011

Egg Butter Masala

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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.
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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.
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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!)
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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
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Egg Butter Masala
Serves 1-2


You Need:

  • 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)

For marination

  • 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)

Method:

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.
Notes:

If you wish to add the egg yolks you can do so at the end just before you turn off the flame. Be gentle while mixing it as yolks will crumble but of course it will only add to the taste

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Comments

  1. Alpana says

    October 11, 2011 at 6:42 pm

    Very delicious & awesome clicks………

    Reply
  2. retriever says

    October 11, 2011 at 7:25 pm

    Wonderfullblog recipes, greeting from Belgium

    Reply
  3. Sumee says

    October 11, 2011 at 8:14 pm

    Wow Shireen looks very rich and yummmm…

    Reply
  4. MyKitchen Flavors-BonAppetit!. says

    October 11, 2011 at 9:26 pm

    Delicious and Yumm.Tempting clicks as well.

    Reply
  5. Kalyani says

    October 12, 2011 at 3:34 am

    grt clicks ! and although I dont eat eggs, I could easily replace this with paneer!

    Kalyani
    Join me in a 100-day Global Food Festival here
    New event: Strawberry desserts all this October

    Reply
  6. veena krishnakumar says

    October 12, 2011 at 3:50 am

    looks great!!!!!111lovely pics too:-)

    Reply
  7. Rinku Naveen says

    October 12, 2011 at 4:06 am

    Wow! Shir the curry looks mouthwatering.Loved that marination part. Never did that for egg. And nice way of showing pics of prev blog hop.

    Reply
  8. Rajani says

    October 12, 2011 at 5:27 am

    Curry looks delicious and beautiful clicks.

    Reply
  9. Sharmilee! :) says

    October 12, 2011 at 6:41 am

    Wow looks so interesting…bookmarked to try…luv ur version

    Reply
  10. Sushma Mallya says

    October 12, 2011 at 9:26 am

    Thts a delicious bowl of goodness would love to try this 🙂

    Reply
  11. Kitchen Flavours says

    October 12, 2011 at 12:37 pm

    Looks flavorsome, spicy and yum…..

    Reply
  12. Kaveri says

    October 12, 2011 at 12:40 pm

    Awesome looking gravy

    Reply
  13. Priya says

    October 12, 2011 at 1:48 pm

    Woww wat a droolworthy egg butter masala,seriously mouthwatering here..

    Reply
  14. Priya Sreeram says

    October 12, 2011 at 2:27 pm

    what a delightful preparation shireen- yum !

    Reply
  15. sangee vijay says

    October 12, 2011 at 2:46 pm

    delicious egg butter masala…superb clicks!!!

    Reply
  16. Nirmala's kitchen says

    October 12, 2011 at 3:10 pm

    Looks yummy!!!!

    Reply
  17. Prathima Rao says

    October 12, 2011 at 4:16 pm

    Buttery & delicious curry!!
    Prathima Rao
    Prats Corner

    Reply
  18. Charishma says

    October 12, 2011 at 5:03 pm

    you know shireen…i like my egg whole…not a big fan of egg white…but girl you make that egg white look gooooooooooooood…..

    Reply
  19. Nupur says

    October 12, 2011 at 8:04 pm

    OMG !! What wonderful clicks and amazing recipe .. Never thought of making it.. Would try it for sure

    Reply
  20. Umm Mymoonah says

    October 12, 2011 at 8:07 pm

    Delicious masala and nice pictures.

    Reply
  21. Neha says

    October 12, 2011 at 8:57 pm

    Hey Shireen…Tried your Egg dum biryani for blog hop…It came out wonderful..Thnx a lot…This egg curry also looks yummy…

    Reply
  22. Now Serving says

    October 13, 2011 at 1:45 am

    Altho i don't eat eggs in this form, looks delicious!

    Reply
  23. Usha D'Silva Rego says

    October 13, 2011 at 4:07 am

    i tried this out last night.
    looks yummy!!! and tastes yummy too!!!
    thumba thyaaanks!!!!

    Reply
  24. Radhika says

    October 13, 2011 at 8:25 am

    The boys would love it. I'm waiting for the purattasi tamil month to get over to use eggs. Simply superb.

    Reply
  25. Sobha Shyam says

    October 13, 2011 at 7:20 pm

    this looks absolutely delicious dear, clicks are so tempting, i love eggs in any form and sure to try this out soon…

    Reply
  26. Jay says

    October 14, 2011 at 6:07 am

    wow…sounds scrumptiously tasty..
    fantastic cliks..
    thanks for sharing..
    Tasty Appetite

    Reply
  27. Ambreen says

    October 14, 2011 at 9:20 am

    Oh so yummy! That looks great. very nice recipe 🙂

    Reply
  28. KELVIN CASTELINO says

    October 17, 2011 at 2:30 pm

    This recipe and the amazing photographers really has made my mind that surely by today or tomorrow it will get prepared in my kitchen! simple and nice recipe I could say! 🙂

    Reply
  29. CaySera says

    October 18, 2011 at 12:45 pm

    Hi Shireen……first time to your space….youve got a beautiful blog…..and so many lovely mangi recipes…. i love mangalorean food, so definitely coming back ……happy to be following you 🙂

    Do drop by mine sometime!!

    Reply
  30. Shwe says

    September 27, 2012 at 7:27 am

    Hey Shireen, I tried this last night and it came out very good!! Will try more of your recipes!! Cheers

    Reply
  31. Anonymous says

    October 27, 2012 at 2:43 pm

    shireen i want to try egg butter masala but you have mentioned 1/4 cup curds pls can you tell me is it 2tbsp or more & 1 cup equivalent's into how much is it 250ml pls can you tell me exact measure

    Reply
  32. Shireen Sequeira says

    October 28, 2012 at 6:59 am

    @Anonymous: I use the US standard cup measure for all my recipes. 1 cup = 237ml (rounded off to 240ml), you can use 60ml of curd (4 tablespoons)

    Reply
  33. Anonymous says

    January 16, 2013 at 2:55 pm

    Super recipe Shireen!! Yummylicious! Reshma

    Reply

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I am Shireen Sequeira a Mangalorean living in Dubai. I love trying out new recipes and giving them a twist of my own. However, I do try my best to preserve the authenticity of traditional Mangalorean recipes. Know More...

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