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)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Creamy, perfectly spiced Egg Malai Masala with soft Rumali Roti – a melt-in-mouth experience!
This mughlai dish is perfect for lunch. With 717.04 calories and 24.4g 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.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
