Recipes

Eggs Makhani

Eggs in a delicious, creamy North Indian Makhani "Butter" Curry Sauce.
Serves 4
Prep Time 20 min
Cook Time 20 min

Ingredients

  • 3 tbsp (45 mL) oil
  • 4 black peppercorns
  • 4 green cardamom pods
  • ¼ cup (60 mL) chickpea flour (besan)
  • ¼ cup (60 mL) canned crushed tomatoes
  • ½ tsp (2.5 mL) garlic paste
  • ¼ tsp (1.25 mL) ginger paste
  • 2 tsp (10 mL) sugar
  • 1 tsp (5 mL) ground coriander
  • ½ tsp (2.5 mL) ground cumin
  • ½ tsp (2.5 mL) ground turmeric
  • ¼ tsp (1.25 mL) chili powder
  • ½ tsp (2.5 mL) salt (or to taste)
  • 1 ¼ cup (315 mL) water
  • ⅓ cup (75 mL) half-and-half cream
  • 4 hard boiled eggs, peeled, cut in half lengthwise
  • ½ tsp (2.5 mL) garam masala, to garnish
  • 2 tbsp (30 mL) cilantro, finely chopped

Instructions

  • Step 1

    In a medium heavy-based pan, heat oil on medium-high. Add peppercorns and cardamom and fry for one minute. Add chickpea flour and stir constantly for a couple of minutes until golden brown in colour. 

  • Step 2

    Mix in crushed tomatoes and add garlic paste and ginger paste. Mix in sugar, coriander, cumin, turmeric, chili and salt. Cook for a couple of minutes.

  • Step 3

    Add 1 cup of water to create a smooth sauce. Whisk if necessary to remove any lumps. Simmer for a couple of minutes on medium heat.

  • Step 4

    Stir in cream and add an extra 1/4 cup of water to thin out sauce. Gently add hard boiled eggs and coat with sauce. Simmer for a couple of minutes. Garnish with a sprinkle of garam masala and cilantro. Serve with basmati rice and naan.

Nutrition Facts

Per serving
Calories235
Fat18 g
Saturated Fat3 g
Trans Fat0 g
Carbohydrate10 g
Fibre1 g
Sugars5 g
Protein9 g
Sodium417 mg