### TranslatedIngredients: 4 अंडे,2 टमाटर - बारीक काट ले,2 प्याज - बार काट ले,6 कली लहसुन,1/4 इंच अदरक,6 बड़ा चमच्च मक्खन,1 तेज पत्ता,1 छोटा चमच्च लाल मिर्च पाउडर,1 बड़ा चमच्च गरम मसाला पाउडर,1 छोटा चमच्च कसूरी मेथी,20 काजू,1 बड़ा चमच्च अदरक लहसुन का पेस्ट,नमक - स्वाद अनुसार ### PrepTimeInMins: 15 ### CookTimeInMins: 45 ### TotalTimeInMins: 60 ### Servings: 4 ### Cuisine: Indian ### Course: Lunch ### Diet: Eggetarian ### TranslatedInstructions: To make Egg Butter Masala, soak cashew nuts in hot water for 30 minutes. Remove cashews and keep them aside. Now boil the eggs in a saucepan with water. After boiling, take out the skin and keep it aside. Now heat the butter in a pan. After the butter melts, add the onions and cook until they become soft. After softening, add tomatoes and cook till they become soft. After the tomatoes are soft, add ginger, garlic paste and let it cook for the next 2 minutes. Add cashews to it after 2 minutes and mix it. Turn off the gas. After cooling, pour this mixture into the mixer grinder with 1 cup of water and grind it. Sieve this mixture. There will be only tomato seeds on the sieve which you throw away. Now heat the butter in a pan. Add bay leaf, ginger garlic paste and cook for 1 minute. After 1 minute add the mixed tomato onion mixture and mix. Add 1 tablespoon of butter and let the gravy cook for 10 minutes. After 10 minutes, add red chili powder, garam masala powder, kasoori methi and mix. After mixing, add boiled eggs and cook for next 5 minutes. Garnish with green coriander and pour some fresh cream over it. Egg butter masala is ready to be served. Serve Egg Butter Masala with Lachha Paratha and Bundi Raita for dinner.