Makhani Egg Curry | How to make Makhani Egg Curry

By Jyoti Arora  |  4th Aug 2016  |  
4.2 from 8 reviews Rate It!
  • Makhani Egg Curry, How to make Makhani Egg Curry
Makhani Egg Curryby Jyoti Arora
  • Prep Time

    15

    mins
  • Cook Time

    25

    mins
  • Serves

    4

    People

364

8

About Makhani Egg Curry Recipe

This easy and the tasty restaurant style makhani egg curry is sure to make your dinner time special.

Makhani Egg Curry is a delicious dish which is enjoyed by the people of every age group. The recipe by Jyoti Arora teaches how to make Makhani Egg Curry step by step in detail. This makes it easy to cook Makhani Egg Curry in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Makhani Egg Curry at home. This amazing and mouthwatering Makhani Egg Curry takes 15 minutes for the preparation and 25 minutes for cooking. The aroma of this Makhani Egg Curry is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Makhani Egg Curry is a good option for you. The flavour of Makhani Egg Curry is palatable and you will enjoy each and every bite of this. Try this Makhani Egg Curry and impress your family and friends.

Makhani Egg Curry

Ingredients to make Makhani Egg Curry

  • Boiled eggs- 6 to 7
  • Roughly Chopped onions- 2 medium sized
  • Roughly Chopped tomatoes- 4 medium sized
  • garlic- 5 to 6 cloves
  • green chilly- 1
  • cashew Paste- 1 teaspoon
  • butter- 2 tablespoons
  • Milk- 3/4 cup
  • cumin seeds- 1/2 teaspoon
  • ginger Paste- 1/2 teaspoon
  • salt to taste
  • Kashmiri red chilli Powder- 1 teaspoon
  • turmeric Powder- 1/2 teaspoon
  • coriander Powder- 2 teaspoons
  • Garam masala- 1/4 teaspoon
  • MDH Kitchen King masala- 1/4 teaspoon
  • Kasuri methi to sprinkle

How to make Makhani Egg Curry

  1. Boil eggs on medium flame for 10-12 minutes.
  2. In a non stick wok, heat a tablespoon of butter.
  3. On medium flame, add garlic cloves first, followed by onions.
  4. Sauté until raw smell of onions disappear/until pink.
  5. Add tomatoes and green chilly. Cook them all until they turn soft.
  6. Bring the mixture to room temperature and grind it to smooth paste with 3/4 cup milk.
  7. Now prick the boiled eggs with a fork and heat half tablespoon butter.
  8. Add pricked eggs in the heated butter and cook for 2 minutes and take them out in a plate.
  9. In the same wok heat the remaining butter and add cumin seeds, let it splutter.
  10. Add ginger paste, sauté it and add the puréed masala along with cashew paste.
  11. Now put all the dry masalas except kitchen king masala & kasuri methi.
  12. Cook it covered on medium flame for 2-3 minutes.
  13. Slow down the flame and add buttered eggs.
  14. Now sprinkle the kitchen king masala & kasuri methi and cover the wok immediately.

My Tip:

Covering the wok after the curry is cooked, locks all the flavours and tastes great if served 5-6 minutes later. Serve it with kulcha or tandoori roti or even ghee rice.

Reviews for Makhani Egg Curry (8)

Rekha Biswas3 months ago

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Juhi Khana year ago

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Sankari Ray2 years ago

Awesome recipe
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Aasha sharma2 years ago

This Egg curry looks absolutely lovely :)
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Renu Kanwar2 years ago

wow so yummy
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nisha nair2 years ago

wow...
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Manjul Saksena2 years ago

I will try
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Taahira Laiq2 years ago

so yummy this looks!
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