• Recipes

Eggs in a delicious, creamy North Indian Makhani "Butter" Curry Sauce.

  • Serves : 4
  • Prep Time: 20 min
  • Cook Time: 20 min
Nutrition Facts
3 tbsp. (45 ml) 4 4 ¼ cup (60 ml) ¼ cup (60 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) 2 tsp. (10 ml) 1 tsp. (5 ml)) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) ½ tsp. (2.5 ml) 1¼ cup (310ml) 1/3 cup (80 ml) 4 ½ tsp. (2.5 ml) 2 tbsp. (30 ml)
oil black peppercorns green cardamom pods chick-pea flour (besan) canned crushed tomatoes garlic paste ginger paste sugar coriander powder cumin powder turmeric powder chili powder salt (or to taste) water half-and-half cream hard-cooked eggs, peeled, cut in half lengthwise garam masala, to garnish cilantro, finely chopped
Step 1
In a medium heavy-based pan, heat oil on medium-high. Add peppercorns and cardamom and fry for one minute. Add chick-pea flour and stir constantly for a couple of minutes until golden brown in colour.

Step 2
Mix in crushed tomatoes and add garlic paste and ginger paste. Mix in sugar, coriander, cumin, turmeric, chili and salt. Cook for a couple of minutes.

Step 3
Add 1 cup of water to create a smooth sauce. Whisk if necessary to remove any lumps. Simmer for a couple of minutes on medium heat.

Step 4
Stir in cream and add an extra ¼ cup of water to thin out sauce. Gently add hard-cooked eggs and coat with sauce. Simmer for a couple of minutes. Garnish with a sprinkle of garam masala and cilantro. Serve with basmati rice and naan.


Be sure to cook chick-pea flour well during Step 1. The idea is to roast it in the pan until golden brown in colour, to release its nutty flavour.