Egg Malai Curry / Egg Butter Masala

Boiled eggs in mildly spiced creamy gravy. Best sidedish for naan, jeera pulao or ghee rice.

Egg Malai Curry

Eggs - 5 nos

White Onions medium - 2 nos

Green chilli - 1 no

Ginger and garlic paste - 1 tsp

Cardamom - 3 nos

Kashmiri chilli powder - 1/2 tsp

Cumin powder - 1 and 1/2 tsp

Cashewnuts - 10 nos

Kasuri methi - 1/4 tsp

Thick cream - 1/2 cup

Sugar - 1 to 2 tsp

Salt to taste

Butter - 50 gms

Oil - 1 tsp

Egg Malai Masala

Method

1. Boil the eggs, remove its shell and cut each egg into halve.

2. Toast kasuri methi in a pan, crush between palms and set aside.

3. Heat oil in pan, add roughly chopped onion, green chilli and ginger & garlic paste, saute until onion turns transparent and raw smell of ginger & garlic leaves.

4. Next add cardamom, cashewnuts, cumin powder and kashmiri chilli powder to the onions and saute for 3 mins on low heat.

5. Remove pan from heat and allow onion mixture to cool, grind the onion mixture to smooth paste adding few tsp water if required.

6. Wipe the same pan and return to heat, add butter to the pan, when butter starts to melt add the ground onion paste to the pan.

7. Saute the ground onion paste on low heat for 3 mins, add sugar, crushed kasuri methi and required salt to the onion gravy and mix well.

8. Remove the pan from heat, add thick cream to the onion gravy and stir well.

9. Add the halved eggs to the malai gravy and garnish with few kasuri methi leaves.

Serve hot Egg malai curry with naan, jeera rice or pulao



Chef's tip

Paneer can be substituted in place of eggs for Paneer Malai Curry.

Egg Butter Masala

Posted in: Indian Cook