Blooming Onion Makhani | How to make Blooming Onion Makhani

By Sushma Iyer  |  28th Jun 2017  |  
5 from 1 review Rate It!
  • Blooming Onion Makhani, How to make Blooming Onion Makhani
Blooming Onion Makhaniby Sushma Iyer
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About Blooming Onion Makhani Recipe

Blooming Onion Makhani is a fusion of Indian and American tastes that come together to create a magic. a crispy and flavoured onion served as a flower over a smooth buttery gravy to make it more appealing to the eyes.

Blooming Onion Makhani is delicious and authentic dish. Blooming Onion Makhani by Sushma Iyer is a great option when you want something interesting to eat at home. Restaurant style Blooming Onion Makhani is liked by most people . The preparation time of this recipe is 15 minutes and it takes 40 minutes to cook it properly. Blooming Onion Makhani is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Blooming Onion Makhani. Blooming Onion Makhani is an amazing dish which is perfectly appropriate for any occasion. Blooming Onion Makhani is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Blooming Onion Makhani at your home.

Blooming Onion Makhani

Ingredients to make Blooming Onion Makhani

  • For the Blooming onion
  • 1 no onion
  • oil for Deep frying
  • For the Dry Mix
  • 1.5 cups all purpose flour
  • 1 tsp each of Red Chilli Powder, Garam Masala Powder, Garlic Granules, fennel seeds Powder and Salt
  • For the Wet Mix
  • 2/3 cups Cornstarch
  • 1/4 cup water
  • For the Makhani Gravy
  • 3 tbsp butter
  • 2 no green chillies
  • 14 nos garlic Cloves
  • 2 inch ginger piece roughly chopped
  • 1/4 cup cashews (broken)
  • 1 tin tomatoes or 5 nos fresh tomatoes roughly chopped
  • 2 tsp kashmiri red chilli powder
  • 2 tsp coriander powder
  • 2 tbsp Fresh cream
  • 1/2 tsp garam masala powder
  • 1/2 tsp kasuri methi
  • water to adjust the consistency of the gravy
  • salt to taste

How to make Blooming Onion Makhani

  1. For the Blooming Onion
  2. Mix all the ingredients mentioned in dry mix together in a bowl. Likewise mix the wet mix onto another bowl and keep aside.
  3. Take a peeled onion. Cut the base of the onion so that it can sit properly. Leaving 1/2 inch from the bottom make four slits facing North South East and West. Now make two more slits in between each of the 4 slits to make 12 slits in total.
  4. Invert the onions and release the petals. Take the bits off from the centre carefully so that the petals bloom even better.
  5. Dip the onions onto the dry mix. Carefully coat it in between each petals. Then dip it in the cornflour slurry (wet mix) and coat the petals completely. Then dip in the dry mix for the second time. Make sure that each of the onion petal is
  6. Deep fry the onion in a saucepan in a way that you add the petals first to the onion so that it is easier to turn them later on. ( I added the base first and had tough time turning it around). Fry until golden brown.
  7. Remove to drip off all the oil. Then place it onto the kitchen towel
  8. For the Makhani Gravy
  9. Add a tbsp of butter to the pan. In goes the green chillies, ginger and garlic. Stir until raw smell goes.
  10. Add tomatoes and cashews. Cook until tomatoes turn soft
  11. Let the mixture cool and grind to a smooth paste.
  12. Heat up 2 tbsp of butter in the same pan. Add kashmiri red chilli powder. Saute for few seconds. In goes the tomato puree. Stir. Add 1/2 cup water and bring it to a boil.
  13. Add coriander powder and salt. Cover with a lid and simmer for 15 mins stirring in between.
  14. Remove the lid. Add some cream, garam masala and stir. Next comes kasuri methi crushed in between your palms. Water to adjust the consistency of gravy as desired. Cover and bring it to a boil
  15. And your Makhani gravy is ready
  16. To Assemble
  17. Strain the Makhani gravy by passing it through a sieve to make it extra smooth and silky.
  18. Pour a tbsp of fresh cream on top to garnish.
  19. Place the fried bloomed onion on top.
  20. Finish off with some chopped coriander leaves.
  21. Serve hot with naan, roti or rice.

My Tip:

You will be left out with some of the dry and wet mix from the blooming onion. Do not throw it away. Make some Vegetable Bondas out of it. Combine the dry and wet mix add some chickpea flour and salt and chilli powder to taste; add water to make a thick slurry keep aside. Now take boiled potatoes and some carrots (veggies of your choice) add coriander leaves and season it; make some roundels out of it, dip it in the slurry and deep fry. Serve hot. 2. Skip the green chillies if you do not prefer spicy curries. 3. While frying the onions always add the petal side first; it is easier to turn it around half way then. 4. Take a small mouth pan so that you take minimal amount of oil or else you will end up using loads of oil to deep fry. 5. Place the onions on the gravy when you are ready to serve or else the onion will go soggy. 6. You can choose to serve the blooming onion along with a dip as a starter or snack too. Skip the makhani gravy if you are not in a mood.

Reviews for Blooming Onion Makhani (1)

Geetanjali Khannaa year ago

Sushma Iyer
a year ago
Thank you dear.. <3

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