Egg Butter Masala

Ingredients

Eggs 6 no’s boiled and peeled (have small slits in it)

Butter 5 tablespoons & Oil 1 teaspoon

Bay leaves 2 & Cloves 2

Cinnamon 2 one-inch

Dried red chillies broken 2

Coriander seeds crushed 2 tablespoons

Onion sliced 1 medium

Ginger & Garlic paste 2 teaspoons

Coriander powder 1 teaspoon

Red chilli powder 1 teaspoon

Tomatoes chopped 5-6 medium

Salt to taste

Kasoori methi crushed 1/2 teaspoon

Fresh cream 2 tablespoons

Method

Heat three tablespoons butter with one-teaspoon oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies and half of the crushed coriander seeds. Sauté for half a minute. Add onion, stir-fry for thirty seconds, and add ginger paste and garlic paste. Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes. Cook on high heat until oil leaves the masala. Puree the mixture. Heat the remaining butter in a non-stick; cook the pureed mixture for two minutes. Add egg and salt. Add half a cup of water. Cook covered on low heat for five minutes. Sprinkle kasoori methi and mix in lightly. Remove from heat and mix in cream. Serve hot.