Blooming Onion Makhani is basically a crispy and flavoured onion served as a flower over a smooth buttery gravy to make it more appealing to the eyes.
Blooming Onion Makhani is a fusion of Indian and American tastes that come together to create a magic. Blooming Onion is a very popular restaurant chain dish in America.
In this recipe, I have flavoured the onion with classic medley of Indian spices which has then been deep fried. This is then served over a smooth classic Indian Makhani Gravy.
I assure you friends this Blooming Onion Makhani would be a show-stopper of your next party.
How little things brings about a lot of difference. Do you agree?
When I moved to NZ, I found that when you walk down the lane; people wave and smile at you.
When he gives a ring in the afternoon to ask whether I have had lunch.
When I come home to my child’s smiling face and hug.
The taste of my home cooked food.
These are the little things that I find joy in. Whats yours?
Why am I saying all these. Well that is what inspired me to come up with this recipe Blooming Onion Makhani. A simple onion presented with a little twist takes this dish to the next level.
Makhani gravy generally falls on the sweeter side of all Indian gravies owing to the Cashews and Cream. However since I was making it for my family I added some green chillies to suit our taste buds. Infact I must say we really liked the little spiciness that was left in our tongue after each morsel.
Straining the gravy makes it even more smoother and silkier.
The onion which in itself is so flavourful that you can simply have it with a dip of your choice. The onions are crispy from outside with soft centres.
This Blooming Onion Makhani is one amazing variation from the regular Indian gravies. You must try this for your next party and I am sure your guests will be amazed.
So here is the video recipe
And here is a detailed recipe..
Update: I am not able to upload the video as of now will share it soon here.. Till then you can watch it on my Facebook page by clicking here.
Blooming Onion Makhani is a fusion of Indian and American tastes that come together to create a magic. A crispy and flavoured onion served as a flower over a smooth buttery gravy to make it more appealing to the eyes.
- 1 no Onion
- Oil for deep frying
- 1.5 Cups All Purpose Flour
- 1 tsp Red Chilli Powder
- 1 tsp Garam Masala
- 1 tsp Fennel seeds Powder
- 1 tsp Garlic Granules
- 1 tsp Salt
- 2/3 cups Cornstarch
- 1/4 cup Water
- 3 tbsp Butter
- 2 nos Green Chilli
- 14 nos Garlic cloves
- 2 inch Ginger piece roughly chopped
- 1/4 cup Cashews (broken)
- 1 tin Tomatoes or 5 nos fresh tomatoes (roughly chopped)
- 2 tsp Kashmiri Red Chilli Powder
- 2 tsp Coriander Powder
- 2 tbsp Fresh Cream
- 1/2 tsp Garam Masala Powder
- 1/2 tsp Kasuri Methi
- Water to adjust the consistency of gravy
- Salt to taste
Mix all the ingredients mentioned in dry mix together in a bowl. Likewise mix the wet mix onto another bowl and keep aside.
Take a peeled onion. Cut the base of the onion so that it can sit properly. Leaving 1/2 inch from the bottom make four slits facing North South East and West. Now make two more slits in between each of the 4 slits to make 12 slits in total.
Invert the onions and release the petals. Take the bits off from the centre carefully so that the petals bloom even better.
Dip the onions onto the dry mix. Carefully coat it in between each petals. Then dip it in the cornflour slurry (wet mix) and coat the petals completely. Then dip in the dry mix for the second time. Make sure that each of the onion petal is coated well. (Refer the above image or video)
Deep fry the onion in a saucepan in a way that you add the petals first to the onion so that it is easier to turn them later on. ( I added the base first and had tough time turning it around). Fry until golden brown.
Remove to drip off all the oil. Then place it onto the kitchen towel
Add a tbsp of butter to the pan. In goes the green chillies, ginger and garlic. Stir until raw smell goes.
Add tomatoes and cashews. Cook until tomatoes turn soft
Let the mixture cool and grind to a smooth paste.
Heat up 2 tbsp of butter in the same pan. Add kashmiri red chilli powder. Saute for few seconds. In goes the tomato puree. Stir. Add 1/2 cup water and bring it to a boil.
Add coriander powder and salt. Cover with a lid and simmer for 15 mins stirring in between.
Remove the lid. Add some cream, garam masala and stir. Next comes kasuri methi crushed in between your palms. Water to adjust the consistency of gravy as desired. Cover and bring it to a boil
And your Makhani gravy is ready
Strain the Makhani gravy by passing it through a sieve to make it extra smooth and silky.
Pour a tbsp of fresh cream on top to garnish.
Place the fried bloomed onion on top.
Finish off with some chopped coriander leaves.
Serve hot with naan, roti or rice.
1. You will be left out with some of the dry and wet mix from the blooming onion. Do not throw it away. Make some Vegetable Bondas out of it. Combine the dry and wet mix add some chickpea flour and salt and chilli powder to taste; add water to make a thick slurry keep aside. Now take boiled potatoes and some carrots (veggies of your choice) add coriander leaves and season it; make some roundels out of it, dip it in the slurry and deep fry. Serve hot.
2. Skip the green chillies if you do not prefer spicy curries.
3. While frying the onions always add the petal side first; it is easier to turn it around half way then.
4. Take a small mouth pan so that you take minimal amount of oil or else you will end up using loads of oil to deep fry.
5. Place the onions on the gravy when you are ready to serve or else the onion will go soggy.
6. You can choose to serve the blooming onion along with a dip as a starter or snack too. Skip the makhani gravy if you are not in a mood.
Pepper Makhani recipe if you are wondering what all veggie combinations work with this gravy.
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