Makhani Scotch Egg | How to make Makhani Scotch Egg

By jaspinder singh  |  16th Feb 2016  |  
5 from 1 review Rate It!
  • Makhani Scotch Egg, How to make Makhani Scotch Egg
Makhani Scotch Eggby jaspinder singh
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About Makhani Scotch Egg Recipe

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

Makhani Scotch Egg, a succulent delicacy which is famous all over the world. Makhani Scotch Egg is one dish which makes its accompaniments tastier. With the overflow of flavours, Makhani Scotch Egg has always been everyone's favourite. This recipe by jaspinder singh is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Makhani Scotch Egg, just the perfect situation when you realise that you need to know how to make the perfect Makhani Scotch Egg. So, at that time you can try out this delicious recipe by jaspinder singh. The recipe of Makhani Scotch Eggis very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Makhani Scotch Egg is 120 minute. This recipe of Makhani Scotch Egg is perfect to serve 2. Makhani Scotch Egg is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

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 mishra2 years ago

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

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