Quail Egg / Kaada Mutta Butter Masala


14-16 quail eggs / kaada mutta
1 big onion, chopped
6-7 cashew nuts
2 medium tomatoes, chopped
1 tbsp ginger – garlic paste
3 green chillies, slit
1/4 tsp + 1/4 tsp turmeric powder
1 tsp + 3/4 tbsp kashmiri chilli powder
2 tsp coriander powder
1/2 tsp garam masala
1/4 tsp sugar
1 tbsp kasuri methi (roasted and crushed with hand)
1/4 cup fresh cream
1 cardamom
1 small piece cinnamon
2 cloves
1/2 tsp cumin seeds
salt to taste
2 tbsp coriander leaves, chopped
2 1/2 – 3 tbsp butter
3 tbsp oil


  1. Wash and hard boil the quail eggs in water for 10-12 minutes. Then remove the shell and keep it aside.
  2. Heat 1 tbsp oil in a pan at low flame and add 1 tsp kashmiri chilli powder, 1/4 tsp turmeric powder and 1/4 tsp salt and mix well.
  3. Add eggs and 1 tbsp butter and mix well for 1 minute. Then remove them from pan and keep it aside.
  4. In the same pan, add little more oil and add chopped onion and salt and saute well.
  5. Add cashew nuts and chopped tomatoes and saute well at high flame till soft and cooked.
  6. Switch off the flame and allow to cool and then grind to a smooth paste and keep it aside.
  7. Heat 1 tbsp oil and 1 tbsp butter in a thick bottomed pan. Reduce the flame to low and add cardamom, cloves, cinnamon and cumin seeds.
  8. Add 3/4 tbsp kashmiri chilli powder, 1/4 tsp turmeric powder and coriander powder and mix well.
  9. Add ginger-garlic paste and slit green chillies and mix well till raw smell goes.
  10. Add ground paste and 1 1/2 cup of hot water and mix well. Add salt to this and mix well.
  11. When it boils, add garam masala and sugar and mix well.
  12. Then add fried eggs, mix well and boil for 2-3 minutes.
  13. Add fresh cream, kasuri methi and chopped coriander leaves and mix well.
  14. When it starts to boil, switch off the flame and add 1 tbsp butter. Serve garnished with chopped coriander leaves….


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