Malai Egg Curry with Butter Naan

Instructions

1. 1

   Prepare Eggs and Creamy Paste

   • Using a knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the gravy's flavor. Set aside.
   • In a blender, combine the roughly chopped onions, drained soaked cashews, and green chillies. Blend into a very smooth paste. Add 2-3 tablespoons of water if needed to facilitate blending.
2. 2

   Temper Whole Spices

   • Heat ghee in a heavy-bottomed pan or kadai over medium heat.
   • Once the ghee is hot, add the whole spices: cinnamon stick, cloves, green cardamom pods, and bay leaf. Sauté for 30-45 seconds until they release a pleasant aroma.
3. 3

   Sauté the Onion-Cashew Paste

   • Add the prepared onion-cashew paste to the pan. Reduce the heat to low-medium.
   • Cook the paste for 8-10 minutes, stirring frequently to prevent it from sticking. Continue cooking until the paste thickens, turns a light golden color, and you see ghee separating from the sides.
4. 4

   Add Aromatics and Ground Spices

   • Stir in the ginger-garlic paste and cook for another 1-2 minutes until its raw smell disappears.
   • Add the coriander powder, cumin powder, and white pepper powder. Mix well and cook for 1 minute, stirring continuously.
5. 5

   Build the Gravy

   • Reduce the heat to the lowest setting. Add the well-whisked curd and stir vigorously and continuously for 1-2 minutes to prevent it from curdling.
   • Once the curd is incorporated, slowly pour in the water and add salt. Stir well to combine everything into a smooth gravy.
   • Bring the gravy to a gentle simmer over medium heat.
6. 6

   Simmer with Eggs

   • Gently slide the slit hard-boiled eggs into the simmering gravy.
   • Cover the pan and let the curry cook on low heat for 5-7 minutes. This allows the eggs to absorb the rich flavors of the gravy.
7. 7

   Finish with Cream and Garnish

   • Turn the heat down to the absolute lowest. Stir in the fresh cream, garam masala, and crushed kasuri methi.
   • Let it simmer very gently for just 1-2 minutes. Avoid boiling the curry after adding cream to prevent it from splitting.
   • Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.