Egg Malai Curry is a rich and delicious Indian side dish recipe in which hard-boiled eggs are simmered in a creamy gravy. Serve this with white rice, naan, roti, chapati, or dinner rolls (pav).
Also, check out our dhaba-style egg curry and simple egg pulao recipe.
Creamy egg curry
If you are looking for a quick and delicious accompaniment for chapati, rice, naan, or roti, then you are at the right place. This malai curry is a simple recipe that your family is going to love. My kids love these and ask me to make this creamy curry every other day. The egg is called anda in Hindi, and shahi or malai means cream. The eggs are boiled and simmered in a rich and aromatic creamy sauce.
If you are a vegetarian, you can add paneer or mushrooms. If you love seafood, you should try prawn malai curry. Check out our paneer in butter garlic sauce or mushroom in creamy garlic sauce.
Ingredients
To make the paste, you will need green chili, ginger, garlic cloves, onion, and cilantro. This base makes your curry more flavorful.
For the curry
Fat: Use a combination of oil and butter.
Cream: Milky mist, Amul, or any heavy whipping cream in the USA will work best for this recipe. If cream is unavailable, use cashews while grinding the paste.
Milk: Whole milk, boiled and cooled.
Eggs: 6 to 8 boiled, peeled and cut into halves
Cilantro: for flavor.
Check out the recipe card for the full list of the ingredients
Step-by-step instructions
- Boil the eggs, peel, and cut into halves. Keep this aside.
- Add green chili, ginger, garlic cloves, cilantro, and onion and blend to a thick, smooth paste in a mixie jar or blender.
- Heat oil and butter in a pan on a medium flame.
- Add cumin seeds and ground paste and saute on a medium flame for 12 to 15 minutes until it becomes aromatic and starts developing color.
- Add cream and milk and mix well on a low flame.
- Add garam masala powder and salt, mix well, and simmer.
- Add the halved eggs to the simmering gravy, yolk side down, so that they absorb the spices. Cover and cook for about 5 minutes.
- Flip the eggs, add cilantro, and mix.
- Serve these eggs with white rice, naan, roti, or chapati, and enjoy.
Tips
- See that milk is boiled and cooled to room temperature.
- I use store-bought cream; fresh or whipping cream will work. Milk or coconut milk can be used instead of cream in the recipe.
- If adding only milk, while grinding the paste, add 8 to 10 cashews so that the curry becomes thick and rich.
- How well you saute the onion paste before adding milk will alter the result. See that you saute it nicely till it starts changing color. Don't rush.
Make ahead and store
Egg malai curry tastes the best when made fresh and served. But if you love making prep, then make the gravy and boil the eggs. Just mix and heat before serving.
I do not recommend freezing egg-based curries.
Recipe FAQs
Make sure the eggs are cooked properly and cooled before adding them, and avoid unnecessary stirring once you add them to the curry.
Feel free to add veggies like spinach, green peas, mushrooms, or bell peppers if needed.
More easy dinner recipe ideas
Recipe card
Egg Malai Curry | Creamy Egg Curry
Equipment
Ingredients
For the paste
- 1 Green chili
- 1 inch Ginger
- 4 Garlic cloves
- 1 tablespoon Cilantro coriander leaves chopped
- 2 Large onion roughly cubed
For the creamy gravy
- 1 tablespoon Oil
- 1 tablespoon Butter
- 1 teaspoon Cumin
- ¾ to 1 cup Cream approx 150 - 200 ml, check tips for substitute
- ¼ to ½ cup Milk approx 50 - 100 ml
- 1 teaspoon Garam masala powder curry powder
- ½ teaspoon Salt
- 6 to 8 Hard boiled eggs
- ¼ cup cilantro chopped or coriander leaves
Instructions
- Boil the eggs, peel, and cut into halves. Keep this aside.6 to 8 Hard boiled eggs
- Add green chili, ginger, garlic cloves, cilantro, and onion and blend to a thick, smooth paste in a mixie jar or blender.1 Green chili, 1 inch Ginger, 4 Garlic cloves, 1 tablespoon Cilantro, 2 Large onion
- Heat oil and butter in a pan on a medium flame.1 tablespoon Oil, 1 tablespoon Butter
- Add cumin seeds and ground paste and saute on a medium flame for 12 to 15 minutes until it becomes aromatic and starts developing color.1 teaspoon Cumin
- Add cream and milk and mix well on a low flame.¾ to 1 cup Cream, ¼ to ½ cup Milk
- Add garam masala powder and salt, mix well, and simmer.1 teaspoon Garam masala powder, ½ teaspoon Salt
- Add the halved eggs to the simmering gravy, yolk side down, so that they absorb the spices. Cover and cook for about 5 minutes.
- Flip the eggs, add cilantro, and mix.¼ cup cilantro
- Serve these eggs with white rice, naan, roti, or chapati, and enjoy.
Video
Notes
- See that milk is boiled and cooled to room temperature.
- I use store-bought cream; milky mist, Amul, or any heavy whipping cream in the USA will work best for this recipe. Milk or coconut milk can be used instead of cream.
- If adding only milk, while grinding the paste, add 8 to 10 cashews so that the curry becomes thick and rich.
- How well you saute the onion paste before adding milk will alter the result. See that you saute it nicely till it starts changing color. Don't rush.
- Egg malai curry tastes the best when made fresh and served. But if you love making prep, then make the gravy and boil the eggs. Just mix and heat before serving.
I do not recommend freezing egg-based curries.
Nutrition
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Shelby Richards
Yum! I love curry but never had it with eggs. I will be making this again for sure!
Jess
So flavorful and easy to follow!