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Egg Makhani Recipe: A Rich Delight

Egg Makhani is a culinary delight that promises a burst of flavors and a fragrant aroma. Perfect for days when you want a quick yet sumptuous meal, this dish is a seamless fusion of creamy textures and spicy notes. Here’s a step-by-step guide to create this masterpiece:


  • 5-6 boiled eggs, shells removed
  • 2 tbsp butter
  • 2 tbsp oil
  • 1 onion, finely chopped
  • 2 tomatoes, chopped
  • 20-30 cashews
  • 1-inch cinnamon stick
  • 3 cardamoms
  • 3 cloves
  • 1 bay leaf
  • Ginger-garlic paste
  • Salt, to taste
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 2+ tbsp fresh cream
  • Water


  1. Prepare the Eggs: Heat a pan on the stove and melt the butter. Add boiled eggs, frying until they turn brown. Once browned, set them aside.
  2. Cook the Base: In the same pan, add the oil. Sauté the chopped onion, tomatoes, and cashews until brown. You can sprinkle a bit of water to help form a smooth paste.
  3. Spice It Up: In a separate pan, heat some oil and add the cinnamon, cardamom, cloves, and bay leaf. After a few minutes, add ginger-garlic paste and cook for another two minutes. Then, incorporate the onion-tomato-cashew paste you prepared earlier. Season with salt, cumin powder, and red chili powder. Cook until the oil begins to separate from the mixture.
  4. Final Touches: Add water and bring the mixture to a boil. Reduce the flame, stirring in the fresh cream. Let it simmer for 5-7 minutes. Add the previously browned eggs. Drizzle with a bit more cream for that luxurious finish.

Your Egg Makhani is now ready to be relished! Serve it warm with chapatis or rice for a meal that guarantees satisfaction.

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