Anda Makhani (Boiled Eggs in Makhani Sauce)
Soft boiled eggs, lightly fried in spices, bobbing in a creamy tomato sauce, an easy comfort supper with rice or flatbreads.
Made with Makhani (butter masala) base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min
- LevelEasy
- Costabout £0.86 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs into a pan of boiling water and cook for 9 minutes. Cool in cold water, then peel.
9 min - 2
Cut 3 or 4 shallow slits into each egg with a small knife. Mix the turmeric, chilli powder and a pinch of salt and rub it over the eggs.
- 3
Melt the butter in a frying pan and fry the eggs for 2 to 3 minutes, turning, until lightly blistered.
3 min - 4
Warm your ready made makhani base (see the base recipe) in a wide pan and stir in the cream. Crush in the fenugreek leaves.
- 5
Add the eggs and simmer gently for 5 minutes so they take on the flavour.
5 min - 6
Scatter over the coriander and serve with the rice.
Tips
- The slits let the sauce into the egg. Do not make them too deep or the yolk escapes.
- Use eggs a few days old, as very fresh eggs are harder to peel.
- Do not overcook the eggs in the sauce, as they go rubbery.
Storing and freezing
Keeps 2 days in the fridge, cooled within 2 hours. Eggs do not freeze well in sauce, so make only what you need.
Questions
How many eggs per person?
Two eggs per person is a normal portion with rice. Use 6 eggs for 4 lighter servings.
Can I use fewer boiled eggs and add something else?
Yes. Add 100 g frozen peas to the sauce for the last 3 minutes to stretch the dish.
Is it suitable for vegetarians?
Yes, it is vegetarian as long as your garam masala and other spices are plain. It is not egg free.
More made with makhani (butter masala) base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.