• Butter Egg Mughlai
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INGREDIENTS


Butter Egg Mughlai 

 

Serving - 2 - 3 

 

INGREDIENTS 

Boiled eggs - 1 

Boiled eggs - 3 - 4 

Eggs - 3 

Salt - 1/4 teaspoon 

Red chilli - 1/4 teaspoon 

Black pepper - 1/8 teaspoon 

Butter 

Butter - 1 tablespoon 

Green chilli - 1 teaspoon 

Coriander - 1 teaspoon 

Butter - 30 grams 

Garlic - 1 tablespoon 

Ginger - 1 tablespoon 

Onions - 140 grams 

Tomato - 260 grams 

Green chilli - 1 tablespoon 

Salt - 1 teaspoon 

Red chilli - 1/2 teaspoon 

Turmeric - 1/2 teaspoon 

Dry Mango Powder - 1 teaspoon 

Chaat masala - 1/2 teaspoon 

Coriander powder - 1/2 teaspoon 

Water -  80 milliliters

Coriander - 2 tablespoons

Sliced boiled eggs - for garnishing

Coriander - for garnishing

 

PREPARATION

 

 

1. Take 1 boiled egg cut into slices and keep aside. 

2. Cut eggs into small pieces.

3. Transfer 3-4 small pieces of boiled eggs in a bowl and keep aside.

4. In a mixing bowl, add 3 eggs and whisk it well.

5. Add 1/4 teaspoon salt, 1/4 teaspoon red chili, 1/8 teaspoon black pepper and mix it well.

6. Heat butter in a pan, add the egg mixture in it.

7.  Cook for 3 - 5 minutes on medium heat.

8.  Then, add the prepared boiled sliced eggs on the omelette.

9. Flip the omelette carefully.

10.  Remove it from heat and keep aside.

11. Heat 1 tablespoon butter in a skillet, add 1 teaspoon green chili, 1 teaspoon coriander and mix it well.

12. Add small pieces of boiled eggs in it and mix it well.

13. Remove it from heat and keep aside.

14. In a pan, heat 30 grams butter, add 1 tablespoon garlic, 1 tablespoon ginger and stir well.

15.  Then, add 140 grams onions and fry till translucent.

16. Add 260 grams tomato, add 1 tablespoon green chili and saute until it turns soft and pulpy.

17. Add 1 teaspoon salt, 1/2 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon dry mango powder, 1/2 teaspoon chaat masala, 1/2 teaspoon coriander powder and mix it well. 

18. Cook for 3 - 5 minutes on medium heat.

19. Then, add 80 milliliters water and mix it well.

20. Bring it to a boil. 

21. Add 2 tablespoons coriander and mix it well.

22. Remove it from heat and add the prepared mixture on the prepared omelette.

23.  Garnish with prepared small pieces of boiled eggs and coriander.

24. Serve hot.