Boiled eggs simmered in a delicious and flavorsome butter masala gravy aka Makhani gravy. Serve this with rice, roti, paratha or flavored rice dishes

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Side
  • Cuisine: Indian

Ingredients

  • 3 to 4 hard boiled eggs
  • 2 tbsp butter
  • ¾ cup onions (, cubed)
  • 1 cup tomatoes (, ripe, deseeded)
  • 3 medium garlic cloves
  • ½ inch ginger (peeled)
  • 10 cashew nuts
  • salt (as needed)
  • ¾ tsp red chili powder
  • turmeric (as needed)
  • 2 cloves
  • 2 cardamoms (/ elaichi)
  • 1 stick cinnamon (small)
  • ½ to ¾ tsp garam masala
  • ½ tsp coriander powder ((optional))
  • ¼ tsp kasuri methi

Method

  1. Prick the boiled eggs with a fork and saute them in 1 tbsp hot butter until golden. Remove to a bowl and keep aside.
  2. In the same pan, saute onions, cashews, ginger, garlic, tomatoes and salt on a medium to high flame.
  3. When the tomatoes turn mushy, add chili powder and turmeric. Saute until the tomatoes break down and turn mushy. Cool completely and blend with ¾ cup water.
  4. Heat 1 tbsp butter and add cinnamon, cardamoms and cloves.
  5. Pour the puree to the pan and add little more water to bring the gravy to a consistency.
  6. Cook until the gravy turns slightly thick. Add garam masala and coriander powder, cook until you see traces of fats visible on the gravy.
  7. Add kasuri methi, fried eggs and mix well. Taste test and adjust salt or garam masala to your taste. Cook covered for 2 to 3 mins. If you want you may add cream.
  8. Garnish with coriander leaves.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.