Name: Blooming Onion Makhani recipe by Sushma Iyer at BetterButter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 3
Ingredients: 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

Ingredients Serving: 3

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

Instructions

For the Blooming Onion
Mix all the ingredients mentioned in dry mix together in a bowl. Likewise mix the wet mix onto another bowl and keep aside.
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.
Invert the onions and release the petals. Take the bits off from the centre carefully so that the petals bloom even better.
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
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.
Remove to drip off all the oil. Then place it onto the kitchen towel
For the Makhani Gravy
Add a tbsp of butter to the pan. In goes the green chillies, ginger and garlic. Stir until raw smell goes.
Add tomatoes and cashews. Cook until tomatoes turn soft
Let the mixture cool and grind to a smooth paste.
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.
Add coriander powder and salt. Cover with a lid and simmer for 15 mins stirring in between.
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
And your Makhani gravy is ready
To Assemble
Strain the Makhani gravy by passing it through a sieve to make it extra smooth and silky.
Pour a tbsp of fresh cream on top to garnish.
Place the fried bloomed onion on top.
Finish off with some chopped coriander leaves.
Serve hot with naan, roti or rice.

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