Egg Malai Curry or Egg Malai Masala is a low flavor Egg Curry cooked in a velvety sauce with no cream!
Fixings:
Eggs-4 (bubbled, shelled, cut in equal parts)
Onions - 2 medium, generally cubed
Green chillies - 2
Ginger-garlic glue - 1 tsp
Cumin (Zeera) powder - 1 tsp
Pepper powder - 1/2 tsp
Garam Masala powder-1 tsp (Link to our )
Coriander leaves - 1 pack ( finely slashed)
Milk - 200 ML
Salt - 1 tsp or to taste
Planning:
- Boil the eggs and cut into equal parts
- Put the cubed onions and green chillies into a processor and mix into a smooth glue
- Fine hack a lot of coriander leaves
Cycle :
- In a kadhai, add oil and when medium hot , add the onion-green stew glue. Lower fire and cook for 2 mins
- Now add the ginger-garlic glue and blend well
- Keep cooking in low fire , blending regularly, for around 15 mins till glue changes tone
- Now switch off the fire and add the milk mixing persistently. Blend it well with the Masala
- Switch on the fire and keep in low fire till oil isolates
- Put in the cumin powder, pepper powder, garam masala powder and salt . Blend well and cook for a couple of mins
- Place the egg parts in the sauce, yolk side down to ingest the flavors.
- Cover and cook for not many mins
- After couple of mins turn the egg parts yolk side up.
- Add the finely hacked coriander leaves, blend well
- Cook covered for a couple of mins till oil isolates
- Serve, appreciate with rice or roti.