egg butter masala goes very well as a side with almost anything like plain rice, roti, butter naan and even with biryani. This is one of my most preferred dishes to go with variety rice and even with biryani
4 boiled eggs
2 tbsp butter
1 cup cubed onions
1 cup ripe tomatoes
10 cashew nuts
salt as needed
1 tsp red chili powder
turmeric as needed
1 small cinnamon stick
1 top coriander powder
¼ tsp kasuri methi
1 tsp ginger garlic paste
Boiled eggs saute them in hot butter until golden. Set these aside.
In the same pan add butter, saute onions, cashews, tomatoes and salt on a medium to high flame.
Add chili powder and turmeric.Fry until the raw smell goes away.
Cool this and blend with ¾ cup water.
Heat ¾ tbsp butter and fry cinnamon, cloves and1 ginger garlic paste, saute it now until the raw smell goes off.
Pour the puree to the pan and add little more water to bring the gravy to a consistency.
Cook until the gravy thickens. Add coriander powder, cook until you see the fats separated. Add kasuri methi and cook for 1 to 2 mins.