Makhanwala/Makhani/Butter Masala is a delicious creamy gravy which is mildly spiced. To the same gravy you can either add paneer,egg,mixex vegetables or tandori chicken.
It goes well with naan,roti,steamed rice or Jeera rice.
For Makhani Sauce:
1 kg Tomatoes.
3 tbsp Cashew paste.
2 tbsp Kashmiri Chilli powder.
100 gms Butter
200 gms fresh cream.
1 tbsp crushed Kasuri methi.
2 tbsp Jeera powder.
1/2 tsp Garam Masala.
1 tbsp Sugar
Salt to taste.
8 hard boiled Eggs.
1 tbsp Oil & 1 tbsp Butter.
1 inch Ginger cut into juliennes.
2 Green Chillies cut into juliennes.
Salt to taste.
Boil Eggs for 10 minutes,shell and cut into halves,keep aside.
Blanch tomatoes(check the process in glossary)deskin and extract juice out of it.
Strain the juice and pour it in a big heavy bottom pan.keep the pan on gas on high flame,reduce the flame, once the juice starts boiling,add kashmiri chilli powder,jeera powder,kasoori methi,garam masala,cashewnut paste,salt,sugar and butter,stirring in between cook till reduced to half.Now once again strain it to get a smooth gravy,put it back on fire add cream and mix well.Keep it aside.
In a thick bottom pan heat oil and butter,add ginger and green chilli juliennes,stir fry for a minute or two,Add Eggs, (boiled,peeled and cut into halves.)
Cook till crisp from both the sides.
Now add ready gravy to this,mix well and cook till one boil comes.
Remove in a serving bowl,decorate with fresh cream and coriander leaves.
Serve hot .