Egg Malai Curry

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 4-6 Servings

Ingredients

8 Boiled Eggs

2  Large Sized Onions, 
8-10 Green Chillies, cut into halves
1 Tspn Pepper Powder
1/2 Tspn Turmeric Powder
3/4 Tspn Gingergarlic Paste
1/4 Cup Fresh Cream/Malai

1/4 Cup Milk 
1/4 Tspn Garam Masala Powder
1/2 Tspn Chaat Masala Powder(optional)
2 Tblspn Cilantro/Coriander Leaves, chopped

3 Tblspn Mint Leaves(Pudina)

1/2 Cup Water

6-8 Almonds

1/2 Tspn Kasuri Methi
1 Tblspn Oil

2 Tblspn Butter

Directions

• Make vertical slits on each boiled egg & keep it aside.

• Heat oil in a kadai or pan on a medium flame; add chopped onion, green chillies & saute until onion turns translucent. 

• Add gingergarlic paste & saute for another minute. Now add red chilli powder, salt, turmeric powder, garam masala powder, chaat masala & saute for a minute. 

• Now add cilantro leaves, mint leaves & saute for a minute. 

• Finally add almonds & saute for 1-2 minutes. 

• Turn off the flame & let it cool at room temperature.

• Transfer the onion mixture into a mixie jar & grind it to a smooth paste. Keep it aside.

• Heat a tablespoon of butter in the same kadai on medium flame, add eggs & saute them for 2-3 minutes or until they are lightly browned. 

• Transfer to a bowl & keep aside.

• Heat remaining butter in the same kadai; add onion puree, half cup water & bring it to a boil.

• Now add milk & cook until desired consistency of the gravy. Stir occasionally in between. 

• Now add kasuri methi, fresh cream & mix well. 

• Add fried boiled eggs & cook for 2 minutes. 

• Turn off the flame & transfer to a serving bowl.
• Serve with tandoori roti.