Naan Egg Makhani Wraps
Grilled naan flatbread slathered with a rich and spicy Indian makhani sauce and EB Hard-Cooked Peeled eggs. This wrap is so satisfying, full of nutrition and perfect for road trips, summer picnics or camping.
Make This Recipe
For the Makhani Sauce:
1 tbsp oil
2 tbsp butter
1-inch cinnamon stick
2 green cardamom
1/2 cup finely chopped onions
1 tbsp ginger garlic paste
2.5 cups tomato puree (Simply blanch 4-5 large fresh tomatoes and puree them in blender)
1/2 tsp Kashmiri chilli powder
1/2 tsp sugar * 1 tsp garam masala
1/2 tbsp Kasuri methi
1.5 tbsp heavy cream
For the Wraps:
6-8 medium Eggland's Best Hard-Cooked Peeled eggs
Thinly sliced onions, cucumber, jalapeños Garam masala(optional)
- Make the Makhani Sauce:
- In a pan, warm up the butter and oil together. Add the whole spices – cloves, cardamom & cinnamon and saute for 15 seconds. Add the onions to the pan and saute the onions till lightly browned for about 3 minutes.
- Once the onions are browned, add the ginger garlic paste along with the powdered spices. Saute for 30 seconds.
- Add the tomato puree next and mix well. Let the tomato puree cook down for about 5 minutes until you see that the sauce is thick and oil is starting to separate. Switch off the stove. Don't dry the tomatoes too much, add 1/4 cup water if needed to make a thick slurry-like consistency sauce.
- Strain the makhani sauce into a bowl and immediately mix in the cream, garam masala and Kasuri methi. Mix well. Makhani sauce is ready to go. Assemble the Wraps Grill or toast Naan bread until warmed up and pliable. Slather with 2-3 tbsp of makhani sauce. Add the Eggland's Best Hard-Cooked Peeled eggs, you can half or quarter them. Add some thinly sliced onions, cucumbers, jalapeños cilantro etc. Sprinkle some garam masala. Wrap up. Enjoy.
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.Learn More