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Pepper Rings Egg Makhani

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Pepper Rings Egg Makhani Recipe, Simla Mirch Sabji, How To Make Pepper Rings Egg Makhani Recipe

Pepper Rings Egg Makhni. This is a unique and interesting combination of bell pepper and egg.

Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naan is made of al... Read More..

About Recipe

Capsicum koora, Kudamilagai Kuzhambu, Shimla Mirch torkari

How to make Pepper Rings Egg Makhani

(5 ratings)
25 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Pepper Rings Egg Makhani
Author : Vahchef
Main Ingredient : Capsicum
Servings : 4 persons
Published date : November 02, 2017


Ingredients used in Pepper Rings Egg Makhani
• Bell peppers (green and yellow) - 2 number.
• Kasoori methi - 1/2 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Whole garam masala (each) - 3 grams.
• Sugar - 1/2 tea spoon.
• Tomatoes (chopped) - 300 grams.
• Butter - 4 tablespoons.
• Green chilies - 5 numbers.
• Kashmiri red chilies - 10 numbers.
• Cashew nuts - 50 grams.
• Onions (chopped) - 100 grams.
• Eggs - 3 numbers.
• Coriander leaves (chopped) - 1 tablespoon.
• Mint leaves (chopped) - 1 tablespoon.
• Onion (finely chopped) - 1 number.
• Cream - 1 tablespoon.
• Salt - to taste.
Method:
  • 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.





Cooking with images Dhobli Mirchi Rassa , Capsicum rasdar, Donne menasinakaayi saaru





Articles


Naan is definitely the well-known bread from northern India and Pakistan, Afghanistan, Bangladesh, Iran, Uzbekistan, Tajikistan and surrounding areas, which is baked inside a unique tandoor oven. Variations of naan can be found from India to Central Asia on in to the Middle East.

 Naan can be made from either all-purpose flour (Maida) or wheat flour. The Naan made with wheat flour has good for health but usually Naan is made of all-purpose with yeast and oil. Those who do not eat yeast is usually use yogurt, baking powder and milk. The naan is bread is prepared in the traditional tandoor, but for people who don't have tandoors in the kitchens, they can use thick base tawa or grill plates for preparing the naan. Do not forget to brush butter just before serving hot naan. They go wonderfully with rich curry dishes and frequently offered in restaurants.

Different types of naan: 

  • Plain Naan - most basic form which is brushed with ghee or butter.
  • Garlic Naan - crushed garlic and butter topping.
  • Kulcha Naan - includes a stuffing of cooked onions.
  • Keema Naan - contains a stuffing of chopped lamb mutton or goat meat.
  • Roghani Naan - sprinkled with sesame seeds, and is particularly well-liked in Pakistan. 
  • Peshawari Naan and Kashmiri Naan - stuffed with a blend of nuts and raisins which includes pistachios also.
  • Paneer Naan - filled with a stuffing of paneer (cottage cheese) distinctive flavored with ground cilantro and paprika.

Amritsari Naan - filled with mash potatoes and spices and also called ‘Aloo Naan,’ originating from Amritsar, India.



 

Comments & Reviews

 

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Recent comments

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secret hacker Posted on Thu Jul 11 2013

this is very creative dish..

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tony antony Posted on Thu Jul 11 2013

chef u r great

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Tropically Happy! Posted on Thu Jul 11 2013

given me an awesome new way how to make eggs! I like this recipe! Will be a must try for tomorrow's breakfast!

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Bhavani A Posted on Thu Jul 11 2013

Chef your simly great , the way enjoy your spoonfull of food is so good to watch

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Abhishek Prasad Posted on Thu Jul 11 2013

This is awesome!! Thanks again

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Harmesh Kumari Posted on Fri Jul 12 2013

waooooooooooooooooooooo..............

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rajia sultana Posted on Fri Jul 12 2013

thankusomuch

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radha ks Posted on Fri Jul 12 2013

Lovely concept chef! Any alternative we can use instead of eggs ? Thank you

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Neththra'sVision Posted on Fri Jul 12 2013

It's really a fancy preparation, makhani gravy is memorized now. Thank you so much chef Sanjay Thumma.

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OfftoShambala Posted on Fri Jul 12 2013

i can't believe how awesome Indian cooking is... totally up my alley... i can hardly wait to try some of these dishes

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OfftoShambala Posted on Fri Jul 12 2013

a rice mixture in a batter?

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jkesar13 Posted on Fri Jul 12 2013

Quite innovative chef... Must try recipe

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