Egg butter masala

Egg butter masala, this dish is similar to paneer butter masala but I have done this in a simple way. This dish goes well with pulao, jeera rice, chapati, roti or naan. As egg will be mostly available at home, this dish will be a very rich dish to prepare with egg.

I made this egg butter masala for lunch along with jeera rice for lunch and the left egg butter masala we had it with chapati for dinner.

Also check the other egg recipes.

Let’s see how to cook this recipe.

Preparation Time : 20 mins

Cooking Time : 35 mins

Serves : 3


Butter – 2 tbsp

Oil – 1 tbsp

Cinnamon – 2( 1 inch piece)

Cardamom – 3

Cloves – 3

Bay leaves – 1

Salt to taste

Red chilli powder – 1 tsp or as per taste

Coriander powder – 1 tsp

Cumin powder – 1 tsp

pepper powder – 1/2 tsp

Sugar – 1 tsp

Milk – 1/4 cup

Boiled egg – 6

Kasuri methi/ dried fenugreek leaves – 1 tbsp ( crushed)

For Grinding

Onion – 4 ( small size)

Tomato – 5 (2 medium size, 3 small size)

garlic – 12 (small pods)

ginger – 1.5 inch piece

Cashews – 15 nos


1.Boil the eggs and keep them ready. Roughly chop onions and tomatoes. In a mixie jar add chopped onions, chopped tomatoes, ginger, garlic, cashews and grind them into a smooth paste without adding water.

2. Heat butter and oil in a pan. Add cinnamon, bay leaves, slightly crush cardamom, cloves and add them. Then add the ground onion, tomato paste. Add a little salt, mix well.cover and cook for 10 minutes in medium flame until the raw smell leaves. Stir in between or else there are chances of the masala to get stuck at the bottom.

3.Add coriander powder, pepper powder, cumin powder, red chilli powder and mix well. Then add milk and a tsp of sugar. Check for salt and add if required. Cover and cook in low flame until the oil begins to appear at the top. Stir in between.

4. Add the boiled egg, crushed Kasuri methi, 1/2 cup water and allow it to cook in low flame for 5 minutes. Then switch off the flame.

Egg butter masala is ready.

Serve with pulao, jeera rice, roti, chapati or naan.

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