Pepper Rings Egg Makhni. This is a unique and interesting combination of bell pepper and egg.
- Add whole garam masala (cardamom, cloves, cinnamon stick, bay leaf)in the muslin cloth and tie it.
- Heat butter in a pan, put the garam masala sachet in it, add finely chopped onions, cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavor is gone
- Add color giving chili or kashmiri red chilies, green chilies, tomatoes, mix it well and let it cook with closed lid for about 15 to 20 minutes on the slow flame (5 to 6 whistles).
- Let it cool down, remove the sachet using a strainer, drain out the water and put the onion and tomato into the blender and make a fine paste, later strain it again, after straining all, discard the seeds and peels of tomato.
- Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands), once it comes to boil, switch off the flame.
- Cool it and store in small containers in refrigeration conditions. Use this makhani gravy in many veg and non-veg dishes.
- Heat 2 tablespoon butter in another pan, when once butter melts, add bell pepper rings.
- Take a bowl, add eggs, green chilies, tomatoes, bell pepper, chopped onion, chopped mint leaves, coriander leaves, salt, mix this well.
- Then pour the egg mixture into the rings of bell peppers and add the earlier prepared makhani gravy into the pan and let it cook with closed lid for some time.
- After about 5 minutes, add cream to it, mix well and serve this hot.