Egg Malai Masala
Creamy, flavorful, and irresistible, Egg Malai Masala is the perfect blend of Indian spices and rich decadence. This dish features perfectly boiled eggs simmered in a velvety masala sauce made with onions, tomatoes, aromatic spices, milk, and a generous touch of fresh cream, giving it a luscious, melt-in-your-mouth texture. Highlighted by kasuri methi and a hint of garam masala, this recipe delivers a delightful balance of heat and creaminess. Ready in just 35 minutes, it's an excellent choice for a comforting weeknight dinner or an indulgent weekend brunch. Pair it with naan, roti, or steamed rice, and watch this crowd-pleaser become a family favorite. Keywords: Egg Malai Masala, creamy egg curry, Indian egg dishes, spice-rich curry with eggs.
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Recipe Information
Ingredients
- 4 pieces Eggs
- 2 medium Onion
- 2 medium Tomato
- 1 tablespoon Ginger-garlic paste
- 2 pieces Green chilies
- 4 tablespoons Fresh cream
- 1 cup Milk
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Cumin seeds
- 2 tablespoons Cooking oil
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 to taste Salt
- 2 tablespoons Fresh coriander
Instructions
Boil 4 eggs for 7-8 minutes until hard-boiled. Let them cool, peel the shells, and set them aside.
Finely chop 2 medium onions and 2 medium tomatoes. Slit the 2 green chilies lengthwise.
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add 0.5 teaspoon cumin seeds and let them crackle.
Add the chopped onions and sauté until they turn golden brown.
Stir in 1 tablespoon of ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and mushy, about 5-7 minutes.
Mix in 0.5 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon coriander powder, and salt to taste. Stir well to combine.
Add 1 cup of milk and stir continuously to avoid curdling. Bring the mixture to a gentle simmer.
Stir in 4 tablespoons of fresh cream and 1 teaspoon of kasuri methi (crushed between your palms). Cook for 2-3 minutes to blend the flavors.
Make gentle slits on the boiled eggs to allow the masala to seep in. Add the eggs to the curry and coat them with the sauce.
Sprinkle 0.5 teaspoon of garam masala over the dish and cook for another 2 minutes.
Garnish with freshly chopped coriander and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 597 mg | 26% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 150 mg | 12% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
