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Creamy, luscious, and mildly spiced, this Mughlai-style egg curry is a royal treat. Hard-boiled eggs are simmered in a rich gravy made with cashews, cream, and fragrant spices. Perfect for a special dinner with naan or rice.
For 4 servings
Preparation
Sauté Aromatics
Build the Gravy Base
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Creamy, luscious, and mildly spiced, this Mughlai-style egg curry is a royal treat. Hard-boiled eggs are simmered in a rich gravy made with cashews, cream, and fragrant spices. Perfect for a special dinner with naan or rice.
This mughlai recipe takes 45 minutes to prepare and yields 4 servings. At 387.14 calories per serving with 16.35g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Replace the 8 eggs with 250g of paneer cubes. Lightly fry the paneer until golden before adding it to the gravy at the simmering stage.
Add 1 tablespoon of almond paste or 2 tablespoons of milk powder along with the cashew paste for an even creamier and richer flavor.
Increase the green chilies to 3-4 and add 1/4 teaspoon of black pepper powder along with the white pepper for an extra kick of heat.
Eggs are an excellent source of high-quality protein, which is essential for muscle repair, growth, and maintaining overall body function.
Cashew nuts provide monounsaturated fats, which are beneficial for heart health and can help in managing cholesterol levels when consumed in moderation.
The combination of protein from eggs and healthy fats from nuts, ghee, and cream provides sustained energy, making this a very fulfilling and satisfying meal.
One serving of Egg Malai Curry contains approximately 480-550 calories, primarily from the eggs, cream, ghee, and cashew nuts. The exact count can vary based on the fat content of the cream and the amount of oil used.
Egg Malai Curry is an indulgent dish and is high in protein from eggs. However, due to the use of cream, ghee, and cashews, it is also high in fats and calories. It is best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
Curdling usually happens when yogurt or cream is added to a very hot pan or cooked on high heat. To prevent this, always lower the heat completely before adding whisked, room-temperature yogurt, and stir constantly. Similarly, add cream at the very end on the lowest heat and do not boil it.
Yes, this curry stores well. You can prepare it a day in advance and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop over low heat. Avoid boiling. The flavors often become richer the next day.
Yes, for a nut-free version, you can substitute the cashew paste with a paste made from 1/4 cup of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground in the same way. You can also use 2-3 tablespoons of thick coconut milk for creaminess.