This Omelette in Makhni Gravy is a let’s make everyday dinner fancy dish that we all love at home. Plus you can use this Makhani gravy can be used for anything you wish.
What do you do when you are craving eggs plus Butter Chicken together, you make Omelette in Makhni Gravy!
Murg Makhni or Butter Chicken as it is well known as is almost a staple dish at every Indian restaurant on this planet. Whether we like it or not, it did put the food on a global map and is dearly loved for many.
Although like any great dish even this was made by accident. This dish appeals to people in so many different ways that it has become the most relative dish ever. Some like it for its deep red colour, some for its creamy mouthfeel and some for its sweetness.
But what really catches my breath is the subtle smokiness that wafts through the gravy. It’s just pure magic how a dish when smoked with a few pieces of coal and ghee can do wonders. It is not a makhni gravy unless it has three things: butter, tomato, cashews and of course the dhungar.
The gravy is just as simple it can get with butter, whole spices, onion and tomatoes and a handful of cashews. But what makes the dish so great is the way each step is meticulously cooked.
It has to be bhuno-ed (sauteed) until it releases the oil, before adding the next ingredient. This helps in building flavour throughout the dish. I just add a tsp of cream on top for garnish and that’s it.
Adding a simple omelette to this makhni gravy proves that when your base is strong you can just about add anything to it and it will taste great. It doesn’t always have to be chicken or paneer. But having said that there is nothing like a good tandoori chicken stewed in a makhni gravy.
More Egg Recipes
Omelette in Makhni Gravy
- Fry Pan
For the Makhani Gravy
- 3 tomato
- 1 onion
- 1 green chilli
- 50 gm Butter
- 1 inch cinnanom stick
- 2 cardamom
- 5 cloves
- 1 tsp cumin seeds
- 1.5 tsp kashmiri chili powder
- 2 tbsp cashew soaked
- 1 tbsp cream
- 1/4 tsp kasuri methi crushed
- 1 tsp salt
For the Omelette
- 2 eggs
- 1 tsp milk
- 1/4 tsp red chilli powder
- 1 Green Chili finely chopped
- 2 tsp coriander leaves
- 1 tsp Ghee
For the omelette:
- Whisk the eggs, milk, chopped coriander leaves and green chillies and all the spices.
- Heat a non stick pan and pour the omelette mix, and cook on both sides.
- Take it out of the pan and cut it either into strips or small bite size pieces, keep aside.
For the makhni gravy:
- To start with, just smear some oil on the tomatoes and roast over flame to give it a good charring on both sides.
- I do this to give the tomatoes a little roasted flavour. Keep it aside to cool and then peel of the charred bits
- Finely chop the tomatoes and onions, slit green chillies
- Soak cashew in some water.
- Heat butter in a kadai and add the whole garam masala spices to it.
- Then add the green chillies and onions.
- Brown the onions, then add the ginger garlic paste and continue browning until the butter separates from the mixture.
- Then add the tomatoes, make sure to season with salt in every step.
- Cover and let it cook until mushy.
- At any point if the masala is sticking to the bottom, add a little water and mix through.
- Add red chilli powder to the mix and make sure to cook the tomatoes until the butter separates, again. This ensures that the tomato is fully cooked.
- Let it cool down, remove the cinnamon stick and keep aside.
- Then add the cashews, water as required and blend to a smooth paste.
- Add the paste back to the kadai, with some more water and let it bubble away until it thickens.
- Add honey and check for seasoning again. Adjust the gravy consistency.
- This is a trick I found online, if you don’t have any coal, you can heat up the cinnamon stick and use it in place of coal.
- Place it in a small bowl, pour ghee on the hot piece of coal or cinnamon stick. Place it on top of the gravy and cover the dish with a tight lid for about 15-30 mins.
- Finally add the omelette, garnish with kasuri methi, cream and coriander leaves.