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)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy, aromatic Egg Malai Masala with fluffy Jeera Rice – a protein-packed, soul-satisfying meal.
This mughlai dish is perfect for dinner. With 708.63 calories and 21.83g 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
