Egg Malai Curry | Creamy Egg Curry

5 from 6 votes

Egg Malai Curry | Creamy Egg Curry

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).

Prep Time5

Cook Time25

Course: Dinner, Lunch

Cuisine: American, Indian

Diet: Gluten Free

Servings:

Calories: 347kcal

Author: Kushi

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