Tag Archives: shahi recipe

Jun3

Shahi Mutter Makhani Gravy / Shahi Green peas Makhani Gravy

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Shahi gravy is a rich gravy which mildly spiced with very few ingredients, but tastes heavenly. Because of its thick and creamy texture, it goes out well with any variety rice, roti or chapathi. I have accompanied with paneer rice and potato fry.

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Shahi Mutter Makhani Gravy / Green Peas Gravy

It is very simple, easy to prepare also it consumes little time, so that it can be packed in your lunch box also. Also you could check out – Shahi Egg Curry (spicy),  Shahi Egg Masala, Shahi Tukda, Shahi Shorba. Let me share the recipe…

Ingredients:

  • Green peas – ½ cup
  • Phool Makhana / Fox Nuts / Puffed Lotus seeds – 15 nos
  • Cashew nuts – 10 nos
  • Cinnamon (1 “inch stick) – 2 no’s
  • Cloves – 3 nos
  • Cardamom – 2 nos
  • Star Anise – 2 nos
  • Bay leaf – 1 no
  • Ginger (1” inch stick) – 1 no
  • Garlic – 7 cloves
  • Green chilli – 2 no’s
  • Onions – 2 nos (medium size)
  • Oil – 3 tbsp
  • Salt to taste
Flavored spices, onion, garlic, ginger and green chillies getting cooked
About to grind to a fine paste
Onion paste
Green peas
Green peas with salt and cumin powder
With onion paste
Casehw nuts about to grind
With cashew nut paste
With cashew nut paste
Getting cooked
Getting cooked with roasted makhani
Oil floating on the top
Shahi Mutter Makhani Gravy / Green Peas Gravy

Preparation:

  • Peel and finely chop ¼ portion of onions and keep it aside, meanwhile roughly chop the leftover onions.
  • Heat a tsp of oil, roast the makhana until it golden brown in color and keep it aside.
  • Heat a tbsp of oil, add cinnamon, cloves, star anise, cardamom, ginger, garlic, green chillies and roughly chopped onions, cook until the onions turn soft.
  • Remove it from fire, spread it over a plate, let it rest until it reaches room temperature.
  • Grind it to fine paste, keep it aside. Grind cashew nuts with water to a fine paste and keep it aside.
  • Heat the leftover oil in the same vessel, add the bay leaf, finely chopped onions, cook until the onions turn transparent.
  • Add the green peas followed by cumin powder, cook for a minute, pour a cup of water and cook until the peas are boiled.
  • Pour in the ground onion, green chilli paste, add salt, cook for few mins until the raw smell goes off.
  • Pour in the cashew nuts paste, cook until the gravy thickens.
  • Add the roasted makhana, stir in gently.
  • Remove it from fire, once the oil starts floating on the top of the gravy.

Serve hot with any roti, chapathi or pulao.

Jan3

500th POST – Spicy Shahi Egg Masala

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A very easy, less time consuming with a common basic ingredient (EGG), attractive color (brown), very good texture (thick), very attractive (Color), wonderful aroma (blend of spices),  delicious (spices and egg) – It’s my 500th post “SPICY SHAHI EGG MASALA”. Thanks all for your support and do support me 🙂

This Egg masala goes out well with variety rice, Briyani’s and pilaf (pulav). Also it goes out well with any Indian Bread. My son being an all time favorite of egg, made me try out different egg recipes. The boiled egg when get induced in this masala, it gives out a very good taste, aroma and also its color attracts everyone. Let us move on to the recipe…

Spicy Shahi Egg masala

Spicy Shahi Egg masala

Ingredients:

  • Hard Boiled Eggs – 5 nos
  • Onions – 3 nos(medium sized)
  • Turmeric powder – ½ tsp
  • Salt to taste
  • Red chillies – 4 nos
  • Shahi Jeera – ½ tsp
  • Coriander seeds – 1 tsp
  • Cumin seeds – 1 tsp
  • Fennel seeds – 1 tsp
  • Garlic – 6 cloves
  • Ginger – 1 “ inch stick
  • Cardamom – 1 no
  • Peppercorns – ½ tsp
  • Cloves – 3 nos
  • Cinnamon – 1”inch bark
  • Oil – 1 tbsp
  • Lemon juice – 1 tsp
Spiced getting dry roast
Onions getting roasted
Egg in gravy
Gravy getting thicken
Spicy Shahi Egg masala

Preparation:

  • Heat a tsp of oil in a kadai. Add in the cumin, fennel, coriander seeds, red chilli, cloves, shahi jeera, cinnamon, cardamom, peppercorns, ginger and garlic and cook till the raw smell goes off.
  • Bring them to room temperature and grind it to a fine paste by adding little water.
  • Finely chop the onions.
  • Heat oil in a kadai, add ¼ tsp of cumin seeds and curry leaves. Wait till they crackle.
  • Add the onions and fry till they are transparent.
  • Add the turmeric powder, ground masala and salt. Cook them till the raw smell goes off.
  • Pour in a cup of water, let it boil.
  • Slit the boiled eggs and add them in the masala, cover and cook till the masala thickens.
  • Pour in the lemon juice, stir and cook for 2 mins.
  • Transfer it to a bowl and garnish with finely chopped coriander leaves.

Note: Gently slit the sides of the eggs. Make sure that the eggs should not break while stirring.

Sep25

Shahi Egg Curry

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Shahi egg curry is a spicy and creamy curry made with dried kasuri methi. This curry is easy and also requires little time for preparation.  There many ways through which we make these Shahi recipe, but this one is most easy among all, but the taste remains the same.

I have accompained this Shahi Egg curry with Coconut milk rice.

Shahi Egg Curry

Shahi Egg Curry

Ingredients:

  • Eggs – 5 nos
  • Onion – 3 nos
  • Garlic – 6 pods
  • Green chillies – 1 no
  • Ginger – 1 inch stick
  • Kasuri methi – 1 tbsp
  • Garam masala – 1 tsp
  • Red chilli powder – ½ tsp
  • Fresh cream – 1 tbsp
  • Yogurt / Curd – 2 tbsp
  • Turmeric powder – a pinch
  • Red colour powder – a pinch
  • Salt to taste
  • Oil – 1 tbsp
  • Water – ½ cup
Ingredients
Grounded paste
Onion paste getting sauted
Gravy with spice powders
Gravy getting ready
Shahi Egg Curry

Preparation:

  • Roughly chop the onions. Hard boil the eggs and shell them out.
  • Grind the onions, garlic, ginger and green chillies to a smooth paste.
  • Heat oil in a kadai. Pour in the paste and sauté them, till the raw smell goes and it turns to light brown colour.
  • Whisk the curd and cream, pour it in the kadai. Saute them till the raw smell goes off.
  • Now add turmeric powder, chilli powder, garam masala, salt and pour in a ½ cup of water and boil for 10 mins.
  • Put a pinch of red colour and give a stir. Make slit in the boiled eggs and put them in the gravy.
  • Cover and cook it for a while, till the oil floats on the top of the gravy.