Egg Malai Curry

1. 1
   prep · ~12 min

   Boil and peel the eggs.

   Place the eggs in a pan, cover with water, and boil until hard cooked. Cool, peel, and keep them ready for the curry.

   TIPMake a few light slits in the boiled eggs later so they absorb the gravy better.
2. 2
   prep · ~15 min

   Soak the cashews and prep the base ingredients.

   Soak the cashews in warm water for 15 minutes. Roughly chop the onion and tomato, and keep the ginger, garlic, and green chili ready.

3. 3
   saute · ~11 min

   Cook the onion and tomato base.

   1.Heat 1 tbsp oil in a pan over medium heat.

   2.Add onion, ginger, garlic, and green chili, and cook until the onion turns soft and light golden, 5 to 6 minutes.

   3.Add tomato and cook until soft and pulpy, 4 to 5 minutes.

   4.Turn off the heat and let the mixture cool slightly.

   TIPDo not brown the onion too much or the gravy loses its pale, creamy finish.
4. 4
   mix · ~3 min

   Blend the gravy paste.

   Drain the cashews and blend them with the cooked onion-tomato mixture into a smooth paste. Add a small splash of milk if needed to help it blend evenly.

5. 5
   fry · ~3 min

   Lightly fry the boiled eggs.

   Heat the remaining 1 tbsp oil in a pan. Add the boiled eggs with turmeric powder and fry gently for 1 to 2 minutes, turning them so they get light color on the outside. Remove and keep aside.

6. 6
   temper · ~1 min

   Cook the whole spices in ghee.

   In the same pan, heat the ghee. Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon, and let them sizzle until fragrant.

   TIPKeep the heat medium so the whole spices bloom without burning.
7. 7
   saute · ~6 min

   Cook the blended paste with the ground spices.

   1.Add the blended paste to the pan and cook over low to medium heat.

   2.Stir in coriander powder, red chili powder, black pepper, and salt.

   3.Cook until the paste thickens slightly and the raw smell is gone, 5 to 6 minutes.
8. 8
   simmer · ~5 min

   Add the liquids and make the gravy.

   Pour in the water and milk, then stir well to loosen the masala into a smooth gravy. Add sugar and bring it to a gentle simmer for 4 to 5 minutes.

9. 9
   simmer · ~4 min

   Finish the curry with eggs and cream.

   Add the fried eggs and fresh cream, then sprinkle in the garam masala. Simmer very gently for 3 to 4 minutes so the eggs warm through and the gravy turns silky.

   TIPKeep the gravy at a gentle simmer after adding cream so it stays smooth and does not split.
10. 10
    garnish

    Garnish with cilantro.

11. 11
    serve

    Serve hot.

    Serve the egg malai curry hot with roti, naan, paratha, or a small portion of jeera rice.

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