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
1/4 recipe, curry only
- Potassium*.550 mg
- Saturated Fat.6 g
- Fat.17 g
- Cholesterol.280 mg
- Carbohydrates.16 g
- Fibre.3 g
- Sugars.2 g
- Protein.13 g
- Sodium.540 mg
|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)|
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).
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
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