Friday, February 13, 2015

Egg Makhani


  1. Boiled Eggs - 5
  2. Ripe Tomato - 4 medium/large size sliced
  3. Onion - 6 medium sliced
  4. Garlic - 8 cloves
  5. Ginger - 1/4 tsp chopped
  6. Sugar - 1 tsp
  7. Whole spices  - 2 cardamom,2 cloves, 1 small cinnamon piece, few black pepper corns, 1/4 tsp fennel seeds 
  8. Kasoori Methi - 1 tsp
  9. Oil - 2 tbsp
  10. Fresh cream - 2 tbsp
  11. Kashmiri chilly powder - 1 tbsp heaped
  12. Corriander powder - 1/2 tbsp
  13. turmeric powder - 1/2 tsp
  14. Corriander leaves - 2 tbsp chopped
  15. Salt - to taste


Add oil to a nonstick frying pan and heat on high .Add the onion , garlic , ginger and whole spices and fry until the onion starts turning brown at some spots (charred/grilled effect)
Add in the chilly,corriander, turmeric powders - followed by the tomato slices.
mix well - lower heat - do not let the powders burn.
Cook this mixture until the tomatoes wilt and gives out the moisture and forms a thick paste.
Add sugar and salt to taste and allow to cool slightly.
Grind this mix into a puree.Wash the blender jar and add the water to the ground paste . Add this back into the frying pan (same pan you made the masala in)
Bring the sauce to a simmer - you should add enough water to make a thick gravy.
Taste for salt , sour,spice and adjust as required.
Simmer for few minutes.
Add Kasoori Methi , chopped corriander and fresh cream and mix well.
cook for 1 more minute and turn the flame off.
Add the boiled egg just before serving.
Keeping the eggs in an acidic gravy hardens the egg white - So its better to add the eggs when you are ready to serve .
You can add fried tofu,Paneer, grilled chicken ,sauteed prawns etc to this same gravy to get a Paneer Makhani , Chicken Mahkani etc.
Serve with Chappathi, Naan, bread or rice.

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