Easy Eggs Makhani
Hard-boiled eggs provide a tasty shortcut in this speedy yet satisfying weeknight curry / butter masala sauce..
- Prep time: 40 min
- Makes: 2 to 4
- Cook time: 20 min
Nutritional Information
1/4 recipe, curry only
- Calories 260
- Fat 17 g
- Saturated Fat 6 g
- Potassium* 550 mg
- Cholesterol 280 mg
- Carbohydrates 16 g
- Fibre 3 g
- Sugars 2 g
- Protein 13 g
- Sodium 540 mg
Ingredients
- 1/3 cup / 75 ml
- raw cashews
- 2 tbsp / 30 ml
- butter or ghee
- 1
- small onion, finely chopped
- 2
- large cloves of garlic, minced
- 1 tbsp / 15 ml
- grated fresh ginger
- 1 tsp / 5 ml
- garam masala
- 1 tsp / 5 ml
- paprika
- 1/2 tsp / 2 ml
- tumeric
- 1/2 tsp / 2 ml
- salt
- 1 pinch
- cayenne pepper (or more to taste)
- 1 can / 398 ml
- crushed tomatoes
- 1 pouch / 264 g
- EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch
- Chopped fresh cilantro
- Cooked basmati rice, peas and warm naan (optional)
Directions
Soak cashews in 1 cup/250 ml boiling water for 30 minutes. Drain cashews; transfer to a blender and blend with 1/4 cup/50 ml fresh cold water until creamy.
Heat butter in a large skillet set over medium heat. Add onion; cook for 5 minutes or until golden. Stir in garlic, ginger, garam masala, paprika, turmeric, salt and cayenne pepper. Cook, stirring constantly, for 2 to 3 minutes.
Add tomatoes and the cashew cream; simmer, stirring often for 8 minutes or until thickened.
Add eggs, spooning sauce over top. Cover and cook for 2 to 3 minutes or just until warmed through. Sprinkle with cilantro and serve with rice, peas and warm naan (if desired).
Tips
Cashew cream can be made ahead and reserved in the refrigerator for up to 2 days.
For a nut-free option, replace cashew cream with 1/3 cup/75 ml 35% whipping cream.
EGGS2go! Omega 3 Hard Boiled 6 Pack Pouch
These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.
Learn MoreTips: Hard Boiled
To hard cook, place cold eggs in a single layer in a saucepan and cover with at least 1 inch (2.5 cm) of cold water over the top of the eggs. Cover saucepan and bring quickly to the boil over high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 18 to 23 minutes. Drain water and immediately run cold water over eggs until cooled. This helps to prevent a dark or greenish ring from forming around the yolk. Remove egg from shell.