Name: White Butter
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 32 servings
Cuisine: indian
Ingredients: 4 cup Malai (Chilled, full-fat heavy cream); 3 cup Cold Water (Ice cold, divided); 1 cup Ice Cubes (For washing the butter)

CraftMyMeals

Omelette Curry & Bajra Rotlo Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Prepare and Cook the Omelettes
- In a large bowl, whisk the 8 eggs until light and frothy. Add the finely chopped small onion, green chillies, 2 tbsp of chopped coriander leaves, 1/4 tsp of turmeric powder, and 1/2 tsp of salt. Whisk again to combine everything well.
- Heat 2.5 tbsp of the vegetable oil in a non-stick skillet over medium heat. Pour half of the egg mixture into the pan and swirl to create a large, thin omelette. Cook for 2-3 minutes until the top is set and the bottom is golden brown.
- Carefully flip the omelette and cook for another 1-2 minutes. Slide it onto a plate. Repeat with the remaining egg mixture to make a second omelette.
- Allow the omelettes to cool for a minute, then tightly roll each one into a log. Using a sharp knife, slice the rolls into 1-inch thick pinwheels and set aside.
2
Create the Curry Base (Tadka)
- In a separate wide pan or kadai, heat the remaining 2.5 tbsp of vegetable oil over medium heat.
- Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
- Add the 2 finely chopped medium onions and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
- Add the ginger-garlic paste and cook for another 60 seconds, stirring continuously, until the raw aroma disappears.
3
Cook the Masala
- Stir in the tomato puree and cook for 4-5 minutes, until it starts to thicken and the raw smell is gone.
- Reduce the heat to low and add the spice powders: remaining 1/2 tsp turmeric powder, red chilli powder, and coriander powder, along with the remaining 1 tsp of salt.
- Mix well and cook the masala for 5-7 minutes, stirring occasionally. Continue cooking until the masala darkens in color and you see oil separating from the sides of the pan.
4
Simmer and Finish the Curry
- Pour in 1.5 cups of warm water and stir well, scraping any bits from the bottom of the pan. Bring the gravy to a boil.
- Reduce the heat to a simmer and let the gravy cook, partially covered, for 5 minutes to allow the flavors to meld.
- Gently slide the sliced omelette pieces into the simmering gravy. Use a spoon to carefully coat them with the gravy without breaking them.
- Simmer for only 2-3 minutes. This is just enough time for the omelettes to absorb the flavor without becoming soggy.
- Sprinkle the garam masala and the remaining 2 tbsp of chopped coriander leaves over the curry. Give it a final gentle stir and turn off the heat.
5
Serve
- Let the curry rest for 5 minutes before serving. This allows the flavors to settle. Serve hot with fresh roti, naan, or steamed basmati rice.

Ingredients

4 cup Malai (Chilled, full-fat heavy cream)
3 cup Cold Water (Ice cold, divided)
1 cup Ice Cubes (For washing the butter)

Instructions

1
Prepare for Churning
- Ensure the malai (heavy cream) is well-chilled. For best results, also chill the large bowl and the whisk attachment of your stand mixer (or beaters for a hand mixer) for 15-20 minutes in the refrigerator.
- Place the chilled malai into the cold bowl.
2
Begin Churning
- Start churning the malai on a low speed for 2 minutes to prevent splashing. Gradually increase the speed to medium-high.
- Continue churning for 5-7 minutes. The cream will first thicken into a whipped cream consistency with soft peaks, then progress to stiff peaks.
3
Watch for Separation
- Keep churning for another 5-8 minutes. The mixture will start to look grainy and curdled. This is the sign that the butterfat is separating from the liquid.
- Suddenly, you will see a clear separation: yellowish, lumpy solids (butter) and a thin, milky liquid (buttermilk).
4
Consolidate the Butter
- Once separated, reduce the mixer speed to low and pour in 1 cup of ice-cold water. This helps the butter firm up and separate completely.
- Mix on low for another 30-60 seconds. The butter will clump together into one large mass.
5
Wash the Butter
- Turn off the mixer. Pour the liquid buttermilk into a separate container to save for other uses. Use a spatula to press the butter against the side of the bowl to squeeze out more buttermilk.
- Gather the butter into a ball. Add the remaining 2 cups of ice-cold water and the ice cubes to the bowl.
- Using your clean hands or a spatula, gently knead and press the butter ball under the ice water. The water will become cloudy. Discard the water and repeat this washing process 2-3 times until the water runs clear. This step is crucial for removing all buttermilk, which extends the butter's shelf life.
6
Shape and Store
- Once washed, press the butter firmly to squeeze out any remaining water.
- Shape the butter into a block, log, or small balls as desired.
- Store in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can freeze it for up to 3 months.

Omelette Curry, Bajra Rotlo and White Butter

Nutrition per Serving

Recipes in this Meal

1. Omelette Curry

Ingredients

2. Bajra Rotlo

3. White Butter

Similar Meals You Might Like

Rava Dhokla

Lobster Masala with Rotli

Surti Keema Ghotala with Ladi Pav

Gosht ni Akni with Kachumber Salad

Bhareli Marghi, Jeera Rice and Dal Fry

Kheema Patra, Rotli and Dahi

About Omelette Curry, Bajra Rotlo and White Butter

Instructions

Ingredients

Instructions

Ingredients

Instructions