If you love the rich, creamy goodness of butter chicken, then Egg Makhani will steal your heart. This vegetarian twist on the classic “Makhani” dish uses boiled eggs instead of chicken, enveloped in a flavorful, tangy, and smooth tomato-based gravy. A perfect blend of spices, cream, and butter, this dish is easy to make at home and promises to bring the taste of restaurant-style food straight to your kitchen.
Let’s dive into this delightful recipe!
Ingredients:
For the Egg Marinade:
- 4-6 boiled eggs
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- Salt to taste
- 1 tbsp oil or butter
For the Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 medium onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 large tomatoes, pureed (or use canned tomato puree)
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1/4 tsp turmeric powder
- 1/4 tsp cinnamon powder (optional)
- 1/2 cup fresh cream
- 1/4 cup yogurt (optional for extra richness)
- 1 tbsp kasuri methi (dried fenugreek leaves)
- Salt to taste
- 1 tsp sugar (to balance the acidity of tomatoes)
- Fresh coriander leaves for garnish
Instructions:
Step 1: Prepare the Boiled Eggs
- Start by boiling the eggs in water for 10-12 minutes. Once boiled, peel and set them aside.
- In a small bowl, mix red chili powder, turmeric powder, and salt. Rub this marinade over the boiled eggs gently. If you like your eggs a bit crispy, you can shallow fry them in a little oil or butter until they are lightly browned. Set them aside.
Step 2: Prepare the Makhani Gravy
- In a pan, heat 1 tbsp butter and 1 tbsp oil over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and cook for another minute until fragrant.
- Add the pureed tomatoes and cook until the oil starts separating from the tomato mixture, about 5-7 minutes. This is a crucial step for a rich, flavorful base.
- Once the tomato gravy thickens, add red chili powder, cumin powder, turmeric powder, garam masala, and cinnamon powder. Stir well and cook for another 2 minutes.
- Add the sugar and salt to balance the flavors. Stir to combine.
Step 3: Make the Gravy Creamy
- Lower the heat and add the fresh cream, stirring continuously to make the gravy smooth and rich.
- If you want an extra layer of richness, you can add a tablespoon of yogurt and mix it well.
- Crush the kasuri methi between your palms and sprinkle it over the gravy. This gives the dish its signature aroma and depth of flavor.
Step 4: Add the Eggs
- Gently add the boiled eggs into the gravy. Stir carefully so as not to break them. Let the eggs simmer in the gravy for 5 minutes, allowing them to soak up the flavors.
- If you prefer your eggs softer, you can make small slits on each egg before adding it to the gravy, so the sauce penetrates deeper.
Step 5: Final Touch
- Garnish with fresh coriander leaves for a burst of color and freshness.
- Serve the Egg Makhani hot with naan, paratha, or steamed rice. Enjoy the restaurant-style taste right from your own kitchen!
Tips for a Restaurant-Style Egg Makhani
- Use Fresh Tomatoes: While canned tomato puree is convenient, using fresh, ripe tomatoes can elevate the taste of your gravy.
- Adjust Spice Levels: You can increase or decrease the amount of chili powder based on your heat preference.
- Make It Vegan: If you want a dairy-free version, you can replace cream with coconut milk and skip the butter. Use tofu instead of eggs for a vegan twist.
- Prepare Ahead: The gravy can be made ahead of time and stored in the fridge for 2-3 days. When you’re ready to serve, just heat the gravy and add the eggs.
Conclusion
Egg Makhani is a flavorful, creamy, and easy-to-make dish that brings the taste of a restaurant right into your home. With a perfect balance of spices, a rich buttery gravy, and the comforting taste of boiled eggs, it’s a dish that’s bound to please everyone at the table. So, gather your ingredients, follow the steps, and enjoy this Indian classic in the comfort of your own home!
