Here’s a simple 5-step recipe for making creamy Egg Makhani Curry.

Prepare the Eggs: Heat a small amount of butter in a pan, add the boiled eggs, and sauté them for 2-3 minutes until golden. Remove and set aside.

Saute the Aromatics: In the same pan, melt the butter, add chopped onions, and cook until golden brown. Add ginger-garlic paste and sauté until the raw smell disappears.

Make the Makhani Gravy: Add the tomato puree, turmeric, red chili powder, and salt. Simmer on low heat for 10 minutes until the mixture thickens and the oil separates.

Add Spices and Cream: Stir in garam masala, cumin powder, and fresh cream, blending well to make a smooth, creamy gravy.

Combine and Garnish: Add the sautéed eggs to the gravy, simmer for 5 minutes, and garnish with fresh cilantro. Serve hot with naan, rice, or parathas.