A luxurious and creamy North Indian curry where hard-boiled eggs are simmered in a rich gravy of cashews, cream, and gentle spices. This mildly sweet and savory dish is a perfect comfort food for a special weeknight dinner.
Prep15 min
Cook25 min
Soak15 min
Servings4
Serving size: 1 cup(2 eggs and 1 cup of curry)
387cal
17gprotein
16gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
2 medium Onion (finely chopped)
2 medium Tomatoes (pureed)
0.25 cup Cashew Nuts (soaked in warm water for 15 minutes)
Soft, fluffy, and chewy naan bread, straight from the tawa to your plate. Topped with fragrant garlic and melted butter, it's the perfect partner for any rich North Indian curry. A restaurant favorite you can easily make at home.
Creamy, aromatic Egg Malai Masala with warm Garlic Naan - a melt-in-mouth, soul-satisfying dinner!
This mughlai dish is perfect for dinner. With 778.25 calories and 24.34g of protein per serving, it's a nutritious choice for your meal plan.
29gfat
1 inch Cinnamon Stick
3 pcs Cloves
2 pcs Green Cardamom (lightly crushed)
0.25 tsp Turmeric Powder
0.5 tsp Kashmiri Red Chili Powder (for color)
1 tsp Coriander Powder
0.5 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
0.5 tsp Sugar (optional, to balance flavors)
1 tsp Salt (to taste)
1 cup Water (or as needed for gravy consistency)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Cashew Paste
Gently make a few shallow slits on the hard-boiled eggs. This helps them absorb the gravy.
Drain the soaked cashews and grind them with 2-3 tablespoons of water to a very smooth, creamy paste. Set aside.
2
Sauté the Eggs
Heat 1 tablespoon of ghee in a wide pan or kadai over medium heat.
Add the slit eggs, a pinch of turmeric powder, and a pinch of Kashmiri red chili powder.
Sauté for 2-3 minutes, until the eggs develop a light golden, slightly crisp layer. Remove from the pan and set aside.
3
Build the Gravy Base
In the same pan, add the remaining 2 tablespoons of ghee.
Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30 seconds until fragrant.
Add the finely chopped onions and cook for 6-8 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
4
Cook the Masalas
Lower the heat and add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
Add the tomato puree and salt. Cook for 5-6 minutes, until the mixture thickens and you see oil separating from the sides of the masala.
5
Incorporate Creamy Elements
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 1-2 minutes to prevent it from curdling.
Once the curd is well incorporated, add the prepared cashew paste. Mix well and cook for 2-3 minutes, stirring often, until the gravy thickens and becomes glossy.
6
Simmer the Curry
Pour in 1 cup of warm water and add sugar (if using). Mix everything well to form a smooth gravy. Bring it to a gentle simmer.
Gently slide the sautéed eggs into the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the eggs to absorb the flavors of the curry.
7
Finish and Garnish
Turn off the heat. Stir in the fresh cream and the crushed kasuri methi. Mix gently.
Sprinkle the garam masala on top and give it a final gentle stir. Do not boil the curry after adding cream.
Garnish with fresh coriander leaves and serve hot with naan, roti, or jeera rice.
Servings
4
Serving size: 1 naan
391cal
8gprotein
52gcarbs
17gfat
Ingredients
2 cup All-Purpose Flour (Approx. 250g)
1 tsp Instant Yeast
1 tsp Sugar
0.75 tsp Salt
0.25 cup Curd (Plain yogurt, at room temperature)
2 tbsp Vegetable Oil (Plus more for greasing)
0.5 cup Lukewarm Water (Adjust as needed)
3 tbsp Butter (Melted, for brushing)
6 clove Garlic (Finely minced)
2 tbsp Coriander Leaves (Finely chopped)
Instructions
1
Prepare the Dough
In a large bowl, whisk together the all-purpose flour and salt. Make a well in the center.
In a separate small bowl, combine the lukewarm water, sugar, and instant yeast. Let it sit for 5-7 minutes until the mixture becomes frothy. This indicates the yeast is active.
Pour the frothy yeast mixture, curd, and vegetable oil into the well of the flour.
Gently mix with your fingers or a spatula to bring everything together, then transfer to a lightly floured surface.
Knead the dough for 10-12 minutes until it is soft, smooth, and elastic. It should be slightly tacky but not sticky.
2
Proof the Dough
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat lightly with oil.
Cover the bowl with a damp cloth or plastic wrap.
Let the dough rest in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
While the dough is rising, prepare the garlic butter.
In a small bowl, combine the melted butter, minced garlic, and finely chopped coriander leaves. Mix well and set aside.
4
Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 4 equal portions and roll each portion into a smooth ball.
Working with one ball at a time on a lightly floured surface, roll it into a teardrop or oval shape, about 8 inches long and 1/4 inch thick.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over high heat until it's very hot.
Carefully place the shaped naan onto the hot tawa. Cook for about 60-90 seconds, until you see large bubbles forming on the surface.
Flip the naan and cook the other side for another 1-2 minutes until golden brown spots appear.
For a tandoor-like char (optional, for gas stoves only): Using a pair of tongs, carefully lift the naan and hold it directly over a low-medium flame for 15-20 seconds, turning continuously until it puffs up and develops light char marks. Be very careful during this step.
Repeat the process for the remaining dough balls.
6
Garnish and Serve
As soon as each naan is cooked, immediately brush it generously with the prepared garlic butter.
