Malai Egg Curry

Name: Malai Egg Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 6 pcs egg (hard-boiled and peeled); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 tbsp ginger-garlic paste; 0.5 cup fresh cream (malai, lightly whisked); 0.5 cup milk; 2 tbsp oil; 1 pcs bay leaf; 0.5 tsp cumin seeds; 2 pcs green cardamom (lightly crushed); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 pinch black pepper; 0.5 tsp salt; 1 cup water (to adjust the gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(32)

TASTE SCORE

9/10

Boiled eggs simmered in a mildly spiced, creamy onion and tomato gravy with fresh malai. This comforting curry is rich without being too heavy and tastes especially good with roti, paratha, or steamed rice.

PREP

15m

COOK

30m

SERVES

1 SERVING CONTAINS 2 EGGS AND APPROXIMATELY 1 CUP OF CURRY.

336 cal

SERVINGS

METHOD · 9 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a saucepan, cover with water, and boil until hard-cooked. Cool, peel, and keep them aside.
TIPA short rest in cold water helps the shells come off cleanly.
prep · ~5 min
Prepare the masala ingredients.
1.Finely chop the onion.
2.Finely chop the tomato.
3.Lightly whisk the fresh cream and milk together.
4.Make small slits in the boiled eggs so they absorb the gravy better.
temper · ~1 min
Heat the oil and bloom the whole spices.
Heat oil in a pan over medium heat. Add cumin seeds, bay leaf, and green cardamom, and let them sizzle until fragrant.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~7 min
Cook the onion and ginger-garlic paste.
1.Add the chopped onion and cook until soft and light golden.
2.Stir in the ginger-garlic paste.
3.Cook until the raw smell disappears.
saute · ~7 min
Add the tomato and ground spices.
1.Add the chopped tomato and cook until soft and pulpy.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook until the masala looks thick and glossy.
TIPIf the masala starts sticking, splash in a little water instead of adding more oil.
simmer · ~5 min
Make the creamy gravy.
Lower the heat and stir in the cream and milk mixture. Add water and mix until smooth, then let the gravy come to a gentle simmer.
TIPLow heat keeps the cream smooth and prevents the gravy from splitting.
simmer · ~7 min
Add the eggs and finish the curry.
Add the boiled eggs, black pepper, and garam masala. Simmer gently so the eggs warm through and the gravy thickens slightly.
garnish
Garnish with coriander leaves.
serve
Serve the Malai Egg Curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick or lightly slit the boiled eggs before adding them so the creamy gravy seasons them inside, not just outside.
2
Cook the onion only to light golden, not deep brown; darker onions can overpower the mild malai-style gravy.
3
Let the tomato masala turn thick and glossy before adding dairy, or the curry can taste raw and separate later.
4
Keep the flame low when stirring in the milk-cream mixture to prevent the malai gravy from splitting.
5
Simmer the eggs gently for a few minutes only; a hard boil after adding cream can toughen the eggs and break the sauce.
6
If making ahead, prepare the masala base first and add the cream, milk, and eggs only when reheating for the smoothest texture.
7
This curry thickens as it sits, so loosen leftovers with a small splash of hot water or milk while reheating.