Egg Makhani With Tandoori Naan Recipe

About this recipe

A creamy, spiced Egg Makhani curry served with soft, buttery tandoori naan—a perfect blend of richness and flavor.

Ingredients

• 100G Cashews
• 25 g Kasuri Methi
• - KATDARE FARMAS EGGS CURRY MASALA 10GM
• - Butter
• 250g Ginger
• 250g Garlic
• 250g Green Chilli
• 100 g Coriander Powder
• 100g Garam Masala
• 20 g Turmeric Powder
• - Red Chilli
• 10G Salt
• Pcs Epi Yogurt Mango
• 500 ml Milk
• 500 g Refined Flour
• 500 G Sugar

Instructions

1. Step 1: Prepare the egg makhani base. Heat butter in a pan, add ginger, garlic, and green chilies, and sauté until fragrant.
2. Step 2: Add tomato puree, cashew paste (blend soaked cashews into a smooth paste), and cook until the oil separates.
3. Step 3: Stir in coriander powder, turmeric powder, red chili powder, and garam masala. Cook for 2 minutes.
4. Step 4: Add cream, crushed kasuri methi, and salt. Simmer for 5 minutes.
5. Step 5: Add the boiled eggs and gently coat them in the curry. Cook for 5 more minutes and set aside.
6. Step 6: Prepare the naan dough. Mix flour, yeast (activated with sugar and warm water), yogurt, salt, and milk. Knead into a soft dough and let it rest for 1 hour.
7. Step 7: Divide the dough into small balls. Roll them into oval shapes and cook on a pre-heated tandoor or skillet until golden and fluffy. Brush with butter.
8. Step 8: Serve the Egg Makhani hot with the tandoori naan for a delightful dinner!