By: Payal
Image Credit: Getty
Egg makhani is what happens when butter chicken flavours meet boiled eggs. Rich, creamy, and deeply comforting, this dish feels familiar yet slightly indulgent. It works beautifully for slow lunches and cosy dinners alike.
Image Credit: Getty
Paneer makhani is a favourite, but eggs bring their own magic. They soak up the buttery tomato gravy, adding richness without heaviness. The result is bold flavour, soft texture, and a gravy that begs to be mopped up.
Image Credit: Getty
4 boiled eggs
1 medium onion, roughly chopped
2 small tomatoes, roughly chopped
7 to 8 cashews
1 cup cream
1 tbsp ginger-garlic paste
Whole spices and basic seasonings
Butter for cooking
Image Credit: Getty
Heat butter in a pan and gently roast the boiled eggs until lightly golden. This step adds depth and prevents the eggs from tasting flat once added to the gravy. Remove and keep aside.
Image Credit: Getty
Sauté onions, tomatoes, and cashews until soft and lightly browned. Once cooled, blend with water to form a smooth paste. This base gives egg makhani its signature richness and body.
Image Credit: Pexels
Heat butter with oil and add cinnamon, cardamom, cloves, peppercorns, and bay leaf. Let the spices release aroma. Add ginger-garlic paste and cook until fragrant.
Image Credit: Freepik
Add the blended paste to the pan. Season with salt, cumin powder, and red chilli powder. Cook until the butter separates. Add water and let the gravy simmer gently for five minutes.
Image Credit: Getty
Add cream and cook until silky. Slide in the roasted eggs and coat them well. Finish with extra cream for balance and richness without overpowering the spices.
Garnish with fresh coriander and serve hot with chapatis, naan, or rice. It is a comforting North Indian meal that feels restaurant-style yet easy to make at home.
Image Credit: Unsplash
More Kitchen Tips:
Image Credit:Getty