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Omelette in Makhni Gravy

Omelette in Makhni Gravy

Perfectly cooked omelette in a silky makhani gravy
Prep Time 15 mins
Cook Time 30 mins
Course Main Course, Main Dish
Cuisine Indian, north indian
Servings 2 people
Calories 854 kcal


  • Fry Pan
  • Mixer
  • Kadhai


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.


Calories: 854kcalCarbohydrates: 43gProtein: 21gFat: 70gSaturated Fat: 37gCholesterol: 469mgSodium: 3148mgPotassium: 1371mgFiber: 12gSugar: 19gVitamin A: 5019IUVitamin C: 70mgCalcium: 158mgIron: 6mg
Keyword makhani, makhani gravy, omelette
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