Notes
- Be sure to cook chickpea flour well during Step 1. The idea is to roast it in the pan until golden brown in colour, to release its nutty flavour.
Eggs Makhani
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Ingredients
3 tbsp canola oil
4 black peppercorns
4 green cardamon pods
1/4 cup chickpea flour
1/4 cup canned crushed tomatoes
1/2 tsp garlic paste
1/4 tsp ginger paste
2 tsp sugar
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp ground turmeric
1/4 tsp chili powder
1/2 tsp salt
1 1/4 cup water
1/3 cup half/half cream
4 egg hard-boiled, peeled, cut in half lengthwise
1/2 tsp garam masala
2 tbsp cilantro, finely chopped
Nutritional Facts
Amount Per Serving
235 Calories
Fat
18 g
Saturated fat
3.5 g
Sodium
417 mg
Sugar
5 g
Protein
9 g
Carbohydrate
10 g
Directions
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In a medium heavy-based pan, heat oil on medium-high. Add peppercorns and cardamom and fry for one minute. Add chickpea flour and stir constantly for a couple of minutes until golden brown in colour.
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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.
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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.
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Stir in cream and add an extra ¼ cup of water to thin out sauce. Gently add hard boiled 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.