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A luxurious and creamy egg curry inspired by rich Mughlai flavors. Hard-boiled eggs are simmered in a smooth, fragrant gravy made from cashews, cream, and gentle spices. It's a royal treat that pairs beautifully with naan or jeera rice.
For 4 servings
Prepare Eggs and Creamy Paste
Temper Whole Spices
Sauté the Onion-Cashew Paste
Add Aromatics and Ground Spices
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A luxurious and creamy egg curry inspired by rich Mughlai flavors. Hard-boiled eggs are simmered in a smooth, fragrant gravy made from cashews, cream, and gentle spices. It's a royal treat that pairs beautifully with naan or jeera rice.
This mughlai recipe takes 40 minutes to prepare and yields 4 servings. At 432.79 calories per serving with 16.64g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Simmer with Eggs
Finish with Cream and Garnish
Replace the eggs with 200g of paneer cubes to make Malai Paneer. Lightly fry the paneer before adding it to the gravy.
For a nut-free version, substitute the cashews with an equal amount of melon seeds (magaz) or a combination of melon seeds and poppy seeds (khus khus).
Add a tablespoon of milk powder along with the ground spices to make the gravy even thicker and creamier.
Add a pinch of saffron soaked in 2 tablespoons of warm milk along with the cream for a beautiful color and royal aroma.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Cashew nuts provide monounsaturated fats, which are beneficial for heart health by helping to reduce bad cholesterol levels.
The combination of protein from eggs and healthy fats from cashews and ghee provides a sustained release of energy, keeping you full and energized for longer.
A single serving of Malai Egg Curry contains approximately 430-450 calories, depending on the amount of ghee and the fat content of the cream and curd used.
Malai Egg Curry is a rich and indulgent dish due to the use of cashews, ghee, and cream, making it high in calories and fats. However, it is also a great source of protein from the eggs. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can adapt this recipe to be vegan. Replace eggs with firm tofu or boiled potatoes. Use a neutral oil instead of ghee, coconut cream or vegan cream instead of dairy cream, and a plant-based yogurt instead of curd.
Curdling usually happens for two reasons: adding cold curd to a hot pan or boiling the gravy after adding cream. To prevent this, always use whisked, room-temperature curd, add it on the lowest heat while stirring constantly, and only gently simmer the curry after adding cream.
Yes, you can prepare the curry a day in advance and store it in the refrigerator. The flavors often deepen overnight. Reheat it gently on the stovetop over low heat. Avoid microwaving, as it can make the eggs rubbery and split the cream.