Egg malai curry is a rich and creamy dish made with hard-boiled eggs cooked in a flavorful gravy of onions, ginger-garlic paste, cream, yogurt, cashews, and aromatic spices. Capsicum, tomatoes, and dried fenugreek leaves add extra depth and flavor. Read my recipe to learn how to make delicious egg malai curry at home.
KEY TAKEAWAYS
- Egg malai curry is a very popular dish in India.
- Serve it with paratha, puri, roti, naan, pulao, jeera rice, or plain steamed rice.
- Egg malai curry tastes creamy, slightly spicy and savory.
- Other similar recipes are shahi egg korma, egg butter masala, chettinad egg curry, and egg tikka masala.
The Ingredients:
To cook the gravy:
- 10 eggs (hard boiled with small cuts)
- 2 tbsp cooking oil
- 1 tbsp butter
- 2 pieces bay leaves
- 2 pieces onions (medium size, finely chopped)
- 2 tsp ginger garlic paste
- ¾ cup water
- ¼ cup fresh cream
- 1 tsp salt
- 2 tbsp coriander leaves (finely chopped)
To make the creamy paste:
- ½ cup yogurt
- 15 pieces cashew nuts
To make the spice mix:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 8 pieces green cardamom
- ½ piece mace
- 6 pieces dry red chilies
Veggies to fry and add:
- 1 tbsp butter
- ½ tsp cumin seeds
- 4 pieces green chilies (slit in the middle)
- 1 piece ginger (1 inch in size, juliennes)
- 1 cup capsicum (cut into squares)
- 1 piece tomato (medium size, cut into squares)
- 1 tbsp dried fenugreek leaves (Kasuri Methi)
I had cooking classes in school. There, one day, the teacher taught us this recipe. The dish offers a unique taste and twist to ordinary egg curry. I wrote it with a special note in my kitchen diary as I, like my two sons, am crazy about this dish.
Whenever I make this dish at home, usually in the weekends, rotis disappear in minutes from the plate. I feel happy and satisfied seeing my husband and sons enjoying their food so much and it even gives me more pleasure sharing this unique recipe with you.
How to Make Egg Malai Curry? (Step by Step Guide with Images)
Step 1: Make cuts in 10 hard boiled eggs.
Step 2: Fry 2 pieces of bay leaves, 2 pieces of onions (medium size, finely chopped), and 2 tsp of ginger garlic paste in 2 tbsp of cooking oil and 1 tbsp of butter.
Step 3: Make a paste of ½ cup of yogurt and 15 pieces of cashew nuts. Add it to the masala.
Step 4: Add ¾ cup of water and eggs.
Step 5: Dry roast and grind 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 8 pieces of green cardamom, ½ piece of mace and 6 pieces of dry red chilies.
Step 6: Add it to the gravy along with ¼ cup of fresh cream. Add water as required. Cover it and cook for 10 minutes.
Step 7: Add 1 tsp of salt.
Step 8: Fry ½ tsp of cumin seeds in 1 tbsp butter. Add 4 pieces of green chilies (slit in the middle), 1 piece of ginger (1 inch in size, juliennes) and 1 cup of capsicum (cut into squares). Add 1 piece of tomato (medium size, cut into squares) and 1 tbsp of dried fenugreek leaves (Kasuri Methi).
Step 9: Mix it with the egg curry.
Step 10: Add 2 tbsp of finely chopped coriander leaves. Check and transfer it to a serving bowl.
Step 11: Your tasty and creamy homemade egg malai curry is ready.
Recipe Card
Egg Malai Curry
Ingredients
To cook the gravy:
- 10 eggs hard boiled with small cuts
- 2 tbsp cooking oil
- 1 tbsp butter
- 2 pieces bay leaves
- 2 pieces onions medium size, finely chopped
- 2 tsp ginger garlic paste
- ¾ cup water
- ¼ cup fresh cream
- 1 tsp salt
- 2 tbsp coriander leaves finely chopped
To make the creamy paste:
- ½ cup yogurt
- 15 pieces cashew nuts
To make the spice mix:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 8 pieces green cardamom
- ½ piece mace
- 6 pieces dry red chilies
Veggies to fry and add:
- 1 tbsp butter
- ½ tsp cumin seeds
- 4 pieces green chilies slit in the middle
- 1 piece ginger 1 inch in size, juliennes
- 1 cup capsicum cut into squares
- 1 piece tomato medium size, cut into squares
- 1 tbsp dried fenugreek leaves Kasuri Methi
Instructions
- Make cuts in 10 hard boiled eggs.
- Fry 2 pieces of bay leaves, 2 pieces of onions (medium size, finely chopped), and 2 tsp of ginger garlic paste in 2 tbsp of cooking oil and 1 tbsp of butter.
- Make a paste of ½ cup of yogurt and 15 pieces of cashew nuts. Add it to the masala.
- Add ¾ cup of water and eggs.
- Dry roast and grind 1 tbsp of coriander seeds, 1 tsp of cumin seeds, 1 tsp of fennel seeds, 8 pieces of green cardamom, ½ piece of mace and 6 pieces of dry red chilies.
- Add it to the gravy along with ¼ cup of fresh cream. Add water as required. Cover and cook.
- Add 1 tsp of salt.
- Fry ½ tsp of cumin seeds in 1 tbsp butter. Add 4 pieces of green chilies (slit in the middle), 1 piece of ginger (1 inch in size, juliennes) and 1 cup of capsicum (cut into squares). Add 1 piece of tomato (medium size, cut into squares) and 1 tbsp of dried fenugreek leaves (Kasuri Methi).
- Mix it with the egg curry.
- Add 2 tbsp of finely chopped coriander leaves. Check and transfer it to a serving bowl.
- Your tasty and creamy homemade egg malai curry is ready.
