Name: Egg Makhani
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Punjabi
Ingredients: 4 pieces Eggs; 3 pieces Tomato; 2 tbsp Butter; 2 tbsp Heavy Cream; 10 pieces Cashews; 1 tsp Ginger Paste; 1 tsp Garlic Paste; 1 tsp Kashmiri Red Chili Powder; 1 tsp Dried Fenugreek Leaves; 1 tsp Salt

Step-by-Step Instructions

Hard-boil eggs, peel, and light-fry in 0.5 tbsp butter; set aside.

Boil tomatoes and cashews for 10 minutes, cool down, and blend to a smooth puree.

Melt remaining butter in a skillet, sauté ginger paste and garlic paste for 1 minute.

Pour in tomato-cashew puree, red chili powder, and salt; cook until butter separates.

Add fried eggs and heavy cream, simmer for 5 minutes, and finish with crushed dried fenugreek leaves.

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