Egg Makhani Recipe

Egg Makhani, also known as Egg Butter Masala, is a rich and creamy North Indian dish that combines the goodness of boiled eggs with a luscious, buttery, and mildly spiced tomato-based gravy. This dish is a delightful alternative to the classic Butter Chicken, perfect for vegetarians who consume eggs. The silky texture of the gravy and the subtle blend of spices make Egg Makhani a favorite for lunch or dinner, especially when paired with naan, roti, or steamed rice.

Ingredients Required

For the Gravy:

Tomatoes – 5 large (roughly chopped)
Onions – 2 medium (sliced)
Ginger – 1-inch piece
Garlic – 6-7 cloves
Green chilies – 2 (adjust as per spice preference)
Cashew nuts – 10-12 (for creaminess)
Butter – 3 tablespoons
Fresh cream – 4 tablespoons
Bay leaf – 1
Cinnamon stick – 1 small piece
Cloves – 3-4
Cardamom – 2 pods
Red chili powder – 1 teaspoon
Turmeric powder – ½ teaspoon
Coriander powder – 1 teaspoon
Garam masala – ½ teaspoon
Kasuri methi (dried fenugreek leaves) – 1 teaspoon (crushed)
Salt – to taste
Sugar – ½ teaspoon (balances acidity of tomatoes)
Water – as needed

For the Eggs:

Eggs – 6 (hard-boiled and peeled)
Oil – 1 tablespoon (for shallow frying)
Salt – a pinch
Red chili powder – ½ teaspoon

Step-by-Step Preparation

Step 1: Boil and Prepare Eggs

Place the eggs in a pot with enough water to cover them completely.
Add a pinch of salt and bring to a boil.
Cook for 8-10 minutes, then turn off the heat and let the eggs sit in hot water for 2 minutes.
Drain, cool under running water, and peel the eggs.
Make small slits on the eggs so they absorb the gravy flavors.
Heat 1 tablespoon of oil in a pan, sprinkle a pinch of salt and red chili powder, and shallow fry the eggs until golden spots appear. Set aside.

Step 2: Prepare the Makhani Base

Heat 1 tablespoon of butter in a pan. Add bay leaf, cinnamon, cardamom, and cloves. Sauté for a minute until fragrant.
Add sliced onions and sauté until soft and translucent.
Add ginger, garlic, and green chilies. Cook for 2-3 minutes.
Add chopped tomatoes and cook until they turn soft and mushy.
Add cashew nuts, ½ teaspoon salt, and cook for another 5 minutes.
Switch off the flame and let the mixture cool. Remove the bay leaf and cinnamon stick before blending.
Grind the mixture into a smooth paste using a blender. Add a little water if needed.

Step 3: Cook the Makhani Gravy

In the same pan, add 2 tablespoons of butter and melt on low heat.
Add the prepared paste and cook on medium flame for 5-7 minutes until oil starts separating.
Add turmeric powder, red chili powder, coriander powder, and sugar. Mix well.
Pour ½ to 1 cup of water to adjust consistency.
Let it simmer for 5 minutes, then add fresh cream and crushed kasuri methi.
Add garam masala and stir gently for a rich aroma.

Step 4: Combine Eggs and Gravy

Gently place the fried eggs into the simmering gravy.
Spoon some gravy over the eggs to coat them well.
Simmer for 2-3 minutes so the eggs absorb the flavors.
Turn off the heat and garnish with a swirl of cream and a small dollop of butter.

Serving Suggestions

Egg Makhani tastes best when served hot with:

Indian Breads: Butter naan, tandoori roti, or paratha.
Rice: Jeera rice, pulao, or plain steamed basmati rice.
Accompaniments: Onion salad, pickle, and papad.

Tips and Variations

For extra richness, replace water with milk or add an extra tablespoon of cream.
Vegans can replace butter and cream with cashew cream and coconut milk, and skip the eggs.
Adjust spice levels by adding or reducing green chilies and red chili powder.
For a smoky flavor, do the dhungar method: place a hot charcoal piece in a small bowl inside the curry, pour ghee over it, cover, and let it smoke for 2 minutes.

Nutritional Value (Approx per Serving)

Calories: 280
Protein: 12 g
Fat: 20 g
Carbohydrates: 10 g

Egg Makhani is the ultimate comfort dish for egg lovers. The buttery, mildly spiced, and creamy gravy combined with perfectly cooked eggs makes it a must-try recipe for special occasions or weekend dinners.

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