Egg Makhani

Share
52 Ratings
7 Reviews
Print
Recipe By Vahchef
30 m
4 servings
155.4 Cals

Dahi Wala Kher Sangri

This is a rajasthani recipe and especially made in summer season with dried kher and sang...

Baby Onion Katta Salan

Baby onion Katta salan goes very well as a side dish to give a varied dimension to your m...

Beetroot Puri Soya Kura Recipe

The Beetroot Puri is an attractive breakfast and snack recipe with fabulous flavors and b...

Kashmiri Mutton Curry Aab Gosht

This dish is made in several ways but the two popular versions are Kashmiri and Iranian....

Saag Paneer With Sour Greens - Gongura Paneer Curry

Saag paneer with greens gongura curry is one of the most popular Indo-Chinese dishes in I...

Chinese Style Chicken Fry With Field Beans

This classic Soya Sauce Chicken fry with field beans is a delicious meal the whole family...

Egg Makhani Recipe, Anda Sabji, How To Make Egg Makhani Recipe

Name: EGG MAKHANI
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 4

This is a unique and interesting combination of makhani gravy with steamed egg.

About Recipe

Gruddu koora, Muttai Kuzhambu, Deem torkari

How to make EGG MAKHANI

(52 ratings)

7 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Author : Vahchef
Main Ingredient : Egg

Servings : 4 persons
Published date : February 02, 2019

Ingredients used in EGG MAKHANI
• Onions(chopped) - 1 number.
• Tomato - 1 number.
• Ginger garlic paste - half tea spoon.
• Melon seeds - half tea spoon.
• Salt - to taste.
• Tomato puree - 1 cup.
• Oil - as required.
• Butter - half piece.
• Turmeric powder - 1/4 tea spoon.
• Red chili powder - half tablespoon.
• Coriander powder - 1/4 tea spoon.
• Tomato ketchup - 1 tea spoon.
• Garam masala - 1/4 tea spoon.
• Egg - 3 numbers.
• Kasuri methi - 1 pinch.
• Fresh cream - 1 tablespoon.
Method:
Take a mixie jar, add onions, tomato, ginger garlic paste, melon seeds, salt and blend into smooth paste. Add tomato puree to it. Heat oil with little butter in a pan, add smooth paste along with tomato puree. To it add turmeric powder, chili powder, coriander powder, tomato ketchup, garam masala and mix nicely and cook it, until oil ooze out. Check for seasoning. Beat 3 eggs in a bowl and whisk it with little salt and chili powder in it. Grease tiffin box and pour this egg mixture and place in steamer and steam for 15 minutes. Remove from steamer, cut into cubes and add to above makhani gravy pan, add slightly heated and crushed kasuri methi. Atlast add fresh cream and mix nicely and serve it.

aashiya2112 naik Posted on Sun Nov 22 2015

its only whyt egg naa..not yolk???

Reply 0 - Replies

i must say...great innovation?

Leigh Kadane Posted on Sun Nov 22 2015

What do the watermelon seeds do??

plasticpumpkins Posted on Mon Nov 23 2015

why did you separate the yolk when you mixed it? the color changed when you added the white portion to the tiffin so the yolks were separated to the tiffin at the beginning but why??

Karthika Thangavel Posted on Tue Nov 24 2015

it came very well .... I felt really proud ABT myself... thanku sooo much..?

Maheswari Nithyanandam Posted on Tue Nov 24 2015

mam ! I tried ur receipe today ! easy n tasty dish. ...kudos to u for making a beginner like me a great cook ! :)?

MrQuagmire26 Posted on Sat Mar 26 2016

Hmm.I thought that a makhani gravy needed to be cooked in stages. first onions, then ginger/garlic, then spices, then tomatoes etc etc etc..anyway. looks yamma yamma wow wow wow! to quote your husband.?