This makhni ande recipe is a great way to enjoy the rich curry with versatile and cheap source of protein that the eggs are. Quick to cook and great tasting. This curry takes about 25 minutes to cook from scratch.
Chop the tomatoes and onion in chunks. Crush the whole spices and mix the tomatoes, onions, crushed whole spices, garlic, grated ginger and salt with 1/4 cup of water and pressure cook. Just letting it pressure cook till the first whistle blows will be enough. Cool and liquidise everything using hand blender or a food processor. Pass the paste through a sieve if you want a really smooth gravy
Boil the eggs, peel and keep aside. Heat butter in a shallow pan and shallow fry the eggs on low flame till the surface of the eggs get nicely browned. Drain and halve the eggs
Take the pan off heat and add the deghimirch powder in the remaining butter, the already hot pan will make the deghimirch aromatic, add the kasoorimethi and let that get aromatic too
Pour the tomato paste to this pan, return to the stove and simmer the curry for about 5 minutes, add cream and simmer for a couple of minutes more
Arrange the boiled egg halves in a serving bowl, pour the gravy over it and sprinkle a little kasoorimethi and ginger julienne(thin strips) over it. Serve hot
There is no need to garnish with butter or cream, the aroma of the gravy is quite buttery as the butter gets browned during frying the boiled eggs
Low fat cream is really great for making such curries healthier, but if you don't want even this amount of fat you can replace it with full fat milk (6%) or a mix of low fat cream and skimmed milk