Ingredients
Boiled eggs – 3
Tomato – 3 (finely chopped)
Onion – 2 (finely chopped)
Garlic – 5 cloves
Ginger – 1/4 inch
Butter – 6 tbsp
Bay leaf – 1
Cumin seeds – 1 tsp
Fresh cream – 2 tbsp
Red chilli powder – 1 tbsp
Garam masala – 1 tsp
Turmeric powder – 1/2 tsp
Coriander powder – 1/2 tsp
Kasturi methi – 1 tsp
Cashew nuts (soak & boiled) – 15
Salt – 1 tsp
Coriander leaves – 2 tbsp
Steps
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté́ Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add butter to the inner cooking pot and allow it to melt. Add onion and sauté till it turns pink. Add tomato and cook till it turns mushy. Next add ginger, garlic and sauté till the raw smell goes.
Then add boiled cashew nuts and continue to sauté. Press cancel to stop sauté.
Remove the contents from pot. Once cooled, grind the sautéed onion tomato mixture as a paste using water with a blender. Keep it aside.
Clean the pot and press sauté option. Add butter to the inner cooking pot and allow it to melt. Add cumin seeds and allow it to splutter.
Then add the ground paste, red chilli powder, garam masala, coriander powder, turmeric powder one by one and mix well until the masalas get combined.
Later add the boiled eggs, kasturi methi, butter, fresh cream, salt one by one. Give a good mix and open cook for 3-4 min. Switch to Keep warm or Off mode. Finally garnish with coriander leaves and fresh cream.
Hot egg butter masala is ready to serve with roti or jeera rice.