Egg Butter Masala

Prep Time: 15 min Cooking Time: 20 min Total Time: 35 min 

4 hard boiled eggs
1 ½ tablespoons butter
½ cup chopped onions
½ cup chopped tomatoes
9-10 cashew nuts
2 cloves
1 cardamom
1 inch cinnamon
½ teaspoon red chili powder
¼ teaspoon turmeric
1 tablespoon ginger garlic paste
1 teaspoon coriander powder
½ teaspoon garam masala
¼ teaspoon Kasuri methi
Salt to taste
1 tablespoon cream
Coriander leaves to garnish

How To Prepare
Add butter to a pan and sauté the eggs till they become golden brown.
Add the chopped onions, tomatoes, and cashews to the pan.
Once the tomatoes and onions soften, add turmeric, salt, and chili powder.
Cook for 5-6 minutes and then remove from the flame.
Cool it and transfer it to a blender and add ¾ cup of water. Blend it.
Heat three-fourth tablespoons of butter and add cardamom, cinnamon, and clove. Sauté for 30 seconds.
Add ginger garlic paste and sauté for a minute.
Add the blended tomato and onion mixture and one-fourth cup of water. Cook for 7 minutes over medium flame.
Add Kasuri methi and cook for 2 minutes.
Add the eggs, cover and cook for 3 minutes.
Remove from the flame. Add cream and garnish with coriander leaves.

Garlic Egg Fried Rice

Prep Time: 20 min Cooking Time: 25 min Total Time: 30 min 

How to Prepare

Step 1: To prepare this amazingly delicious main dish recipe, crack an egg into a small bowl and beat together. Beat the other one in a separate bowl.

Step 2: Heat a large sauté pan or a wok with the olive oil over medium-high heat. Once the pan is hot, add the beaten egg and scramble for about a minute. Transfer the scrambled egg to a dish and turn off the heat. Wipe off the pan or wok with a kitchen towel.

Step 3: Drizzle the remaining 1 1/2 tablespoons of oil in the pan or wok over medium-high heat. Add the onions and cook them for about 2 minutes, stirring constantly. Add the mixed vegetables and scallions and cook for another minute. I like to save some of the scallions (the dark green part) for garnish.

Step 4: Add the cooked rice into the pan or wok and cook for a few minutes, until the rice is heated through. If you have large clumps of rice, break them apart with the back of your spatula. Pour the other beaten egg over the rice and stir to coat the rice with the egg. Cook for another minute.

Step 5: Add the soy sauce sesame oil and stir to distribute the sauces. Add the scrambled egg and stir to mix again. Serve immediately.