30-Min Easy Makhni Anda Masala

Ingredients

• 6 cashews (for special masala)
• 3 dried red chillies (small; for special masala)
• 1 tsp black pepper (whole peppercorns for special masala)
• 1 cinnamon stick (small; for special masala)
• 2 cardamoms (for special masala)
• 1 tsp cumin seeds (for special masala)
• 1 tsp coriander seeds (for special masala)
• 1 tsp sesame seeds (for special masala)
• 7 eggs (boiled)
• 1 capsicum (chopped for frying)
• oil (for frying and cooking)
• 2 cubes butter (approximately 2 tbsp)
• 2 onions (medium, chopped)
• 1.5 tsp ginger-garlic paste
• 1 tsp chicken masala powder
• 1 chicken stock cube
• 1 tsp cumin-coriander powder
• 0.333 cup curd (plain yogurt)
• 0.333 cup fresh cream
• 0.5 cup water
• fresh coriander leaves (for garnish)

Steps

1. 1

   Prepare the Special Masala: In a small pan, roast the cashews, dried red chillies, black pepper, cinnamon stick, cardamoms, cumin seeds, coriander seeds, and sesame seeds over low heat until fragrant. Allow to cool, then grind into a fine powder.

2. 2

   In a pan, heat a little oil and fry the boiled eggs and chopped capsicum until the eggs have a light golden crust. Remove from the pan and set aside.

3. 3

   In the same pan (or a fresh one), add more oil and the 2 butter cubes. Add the chopped onions and sauté until they become translucent.

4. 4

   Add the ginger-garlic paste to the onions and sauté for a minute until the raw smell disappears.

5. 5

   Add the prepared ground Special Masala, chicken masala powder, chicken stock cube, and cumin-coriander powder. Mix well and cook for a minute.

6. 6

   Lower the heat and whisk in the curd (yogurt). Stir continuously to prevent curdling until well incorporated.

7. 7

   Add the fresh cream and water. Stir to combine the sauce into a smooth, creamy consistency.

8. 8

   Add the fried eggs and capsicum back into the gravy. Cover the pan and let it cook on low heat for about 5 minutes to allow the flavors to meld.

9. 9

   Garnish with fresh coriander leaves. Increase the heat to high for 1 minute to roast the mixture slightly before serving.

10. 10

    Serve hot with roti or paratha.

Notes

The chicken stock cube adds a deep savory flavor (umami) to the vegetarian base. Ensure the curd is at room temperature and the heat is low when adding it to the pan to prevent splitting.

Nutrition per serving

• main
• egg curry
• Indian
• makhni
• vegetarian
• dinner
• lunch
• 30-minute meal