Makhani Scotch Egg | How to make Makhani Scotch Egg

By jaspinder singh  |  16th Feb 2016  |  
1 review Rate It!
  • Makhani Scotch Egg, How to make Makhani Scotch Egg
Makhani Scotch Eggby jaspinder singh
  • Prep Time

    15

    mins
  • Cook Time

    2

    Hours
  • Serves

    2

    People

5

1





About Makhani Scotch Egg

A scotch egg twisted in Indian style and tossed in makhani gravy.

Makhani Scotch Egg is delicious and authentic dish. Makhani Scotch Egg by jaspinder singh is a great option when you want something interesting to eat at home. Restaurant style Makhani Scotch Egg is liked by most people . The preparation time of this recipe is 15 minutes and it takes 120 minutes to cook it properly. Makhani Scotch Egg 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 Makhani Scotch Egg. Makhani Scotch Egg is an amazing dish which is perfectly appropriate for any occasion. Makhani Scotch Egg 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 Makhani Scotch Egg at your home.

Makhani Scotch Egg

Ingredients to make Makhani Scotch Egg

  • For the makhani gravy:
  • 2 Boiled potatoes
  • Cottage cheese or paneer 30 gm
  • Green chillies (chopped) 1 tbsp
  • Red chilli powder 1 tsp
  • Garam masala 1 tsp
  • Black pepper powder 1 tsp
  • Salt to taste
  • Bread crumbs 1 cup
  • 1 egg, beaten
  • Oil for deep frying
  • Flour 1 tbsp
  • 2 Eggs
  • For the scotch egg:
  • Tomatoes 6-8
  • Ginger and garlic paste 1 tbsp
  • Bay leaf 1
  • Green cardamom 4 pods
  • Black peppercorns 4-5
  • Kashmiri red chilli powder 1 and 1/2 tbsp
  • 1 mace
  • Butter 2 tbsp
  • Dry Kasoori methi powder 1 tbsp
  • Cashewnut paste 2 tbsp
  • Fresh cream 1/4 cup
  • Corn flour 1 tbsp

How to make Makhani Scotch Egg

  1. Take sufficient amount of water in a boiler and hard boil the eggs for 10 to 12 minutes. On the other hand, take a blender and make a fine puree out of the tomatoes.
  2. Take another pan, add the bay leaf, peppercorns, cardamom, mace, ginger garlic paste and saute for a minute.
  3. Now add the kashmiri red chilli powder directly over the butter and mix continuously to prevent burning.
  4. Once the desired colour is achieved add the pureed tomatoes and stir well. Cover with a lid and cook the tomatoes till the oil starts to separate.
  5. In another bowl, grate the potatoes and add in cottage cheese, chillies, salt, garam masala, red chilli powder, refined flour, corn flour, mix well and make a dough like consistency.
  6. Take a sheet of clean wrap on your working table, apply some oil over it and place the potato mixture in the centre. Make a round shape patty of 4 inch diameter.
  7. Place 1 boiled egg in the centre of the potato patty. Now this is a tricky part because you have to gather all the sides of the clean wrap and form a potato layer on the egg boy pressing gently.
  8. Once the egg is covered, remove the clean wrap, apply some water on your palms and shape the scotch egg in the oval shape. Repeat this same process with another egg.
  9. Now take mixture of flour and corn flour seasoned with salt and pepper in a plate and roll the scotch eggs in the flour mixture.
  10. Once the the eggs are coated with flour, dip them in a beaten egg and give them a crumb coat. Make sure that the shape is maintained and the eggs are properly coated with bread crumbs. Give them a rest in the freezer for 5 minutes.
  11. Next check the tomatoes, once the oil is separated add the cashew nut paste, salt, black pepper and cook for 30 seconds.
  12. Now add water according to your desired consistency. Add the sugar, fresh cream, kasoori methi and cook for further 2 minutes.
  13. Heat oil in wok and deep fry the scotch eggs till they become crispy and golden brown from outside.
  14. At last cut them from the centre and place them in a bowl and pour the gravy over it. Garnish with some cream and serve hot.

My Tip:

Add salt while cooking the tomtaoes as it helps to evaporate all the moisture from the gravy and cook faster.

Reviews for Makhani Scotch Egg (1)

ankita mishraa year ago

Nice! I like anything with makhani so I will surely try this out :)
Reply