Oriyarasoi is now on Instagram !!!

Instagram

Oriyarasoi is on twitter !

Tuesday, January 28, 2014

Egg Butter Masala ( Low calorie version )

Chicken Butter Masala happens to be one of the most popular Indian chicken dishes. I guess if the Tandoori chicken wins first place in any popularity contest, the butter masala would be considered as a close second. Whenever I invite any friends who do not eat chicken, I feel rather sorry at not being able to serve them this wonderful dish. That is what egged me to recreate the magic of Chicken Butter Masala with eggs (Yeah ...everyone loves eggs). And it turned out to be a winner.

You can use fresh cream if you like but I have added low-fat milk instead of water to add richness to the gravy. Keeping a close check on the calories these days. Read on for the recipe:

















Preparation Time - 30 minutes

Ingredients - 4 eggs, 2 big onions, 2 small/medium tomatoes, 2 tsp ginger garlic paste, 1/2 tsp cumin seeds, 1 big cardamon, 1/2 tsp red chilli powder, 1/3 tsp turmeric, salt to taste, 3 tsp oil, 1 tbsp butter, 7-8 cashews, a fistful of raisins, 1 cup skim/low-fat milk.

Preparation - Soak the cashews and raisins for 3-4 hours.
Grind into a smooth paste.

Roughly chop the onions and tomatoes.

Cooking - Heat 1 1/2 tsp of oil in a wok. Add the roughly chopped onions. Fry on low flame till you can see brown spots. This indicates that caramelization has started and the onions turn sweet.

At the same time, heat sufficient water in a saucepan. Add the eggs and boil for 12-15 minutes. Allow to cool down a bit and remove the shells.

Remove the onions from the wok and allow to cool a bit. Grind into a smooth paste.

Add the boiled eggs along with a pinch of turmeric to the wok. Fry to a golden color. Remove and keep aside (You can skip this step if you wish)

Add the remaining oil and butter to the wok. Once it is hot enough, add the cumin seeds and big cardamon. Fry for 30 seconds and remove the cardamon as it tends to overpower the other flavors.

Add onion paste and fry for 2 mins. Add GG paste and fry for 3-4 minutes.

Add the roughly chopped tomatoes with salt, turmeric and red chilli powder. Fry till oil separates from the paste.

Add the cashews and raisins paste and cook for 2 mins. The raisins add sweetness to this curry hence i have skipped sugar. If not using raisins add 1 1/2 tsp sugar.

Slowly stir in the milk and bring to a boil. Simmer for 2-3 minutes.

Make small cuts into the eggs and add to the curry. Simmer for another 2-3 minutes. Switch off flame.

Serve hot with rotis/phulkas or rice. (I like to have it with both)




4 comments:

Featured Post

Green Papaya Laddoos (SugarFree recipe)

Mom is undoubtedly the dessert specialist at home. God forbid, if she takes to blogging, she could give a lot of folks a run for their mone...