Egg Malai Curry
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.
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.
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Notes
Do not add onion and ginger paste together. Usually, you must add it only when the onions become soft and turn slightly golden
The masala gravy must come to a boil before you add the eggs in it.
I suggest you always transfer roasted whole spices to a plate before grinding and spread them to cool faster. This will prevent lumps from forming.
The whole spices should be ground coarsely. It adds to the taste and texture of the dish.
I have used store-bought cream. You can use whisked homemade malai to the dish.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Malai Curry
Amount per Serving
Calories
320
Calories from Fat 225
% Daily Value*
Fat
25
g
38
%
Saturated Fat
9
g
56
%
Trans Fat
0.2
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
10
g
Cholesterol
355
mg
118
%
Sodium
252
mg
11
%
Potassium
398
mg
11
%
Carbohydrates
9
g
3
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
16
g
32
%
Vitamin A
2293
IU
46
%
Vitamin C
43
mg
52
%
Calcium
117
mg
12
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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