| Prep Time | 30 minutes |
| Cook Time | 25 minutes |
| Servings |
helping
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Ingredients
- 4 Eggs Boiled
- 3 Onions Large (fine paste)
- 1 tbsp Garlic paste
- 1 tbsp Ginger paste
- 2 Tomatoes Medium (pureed)
- 1 cup Coconut Milk
- 4 Chilies Green (minced)
- 1/2 tsp Turmeric powder
- 1 tbsp Coriander powder
- 1.5 tsps chili powder Red
- 1 tsp Cumin powder
- 1 Bay leaf
- 1 inch Cinnamon
- 4 Cloves
- 4 Black pepper corns
- 1 Cardamom Big
- 2 Cardamom Green
- 1 tsp Salt (adjustable)
- 1 cup Oil (adjustable)
- 1 tsp Kasuri Methi Fenugreek / Dry leaf
- 1 tbsp Coriander Chopped (optional)
Ingredients
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Instructions
- Hard boil eggs, peel off and coat with little turmeric powder and keep aside.
- Collect the coconut milk and keep aside.
- Heat 4 tbsp oil in a frying pan and fry the boiled eggs till golden. Transfer them on a plate and set aside.
- Heat oil in a wok and also add the left over oil in the pan.
- Add bay leaf and whole spices and wait for them to crackle.
- Now add onion, ginger, garlic paste and fry them all together till raw smell goes off and it looks brownish in color.
- Add minced green chilies and tomato puree and mix well, fry for another couple of minutes.
- Now add red chili powder, coriander powder, cumin powder and mix nicely till everything incorporates well.
- Fry the mix till oil starts leaving the sides. You may adjust oil if required.
- Pour in some water (around 1/2 cup), mix well, adjust salt and close the lid. Cook for another 5 mins.
- Now open the lid and pour in the coconut milk in the curry, give a quick stir and turn off the gas.
- Drop the boiled and fried eggs in the curry and sprinkle some crushed kasuri methi or coriander (as per your choice) and serve hot with roti or rice.
Recipe Notes
If you liked this super delicious egg malai curry, then try making it in your kitchen this weekend and pamper your family this monsoon. Do not forget to share your feedback with me in comments below. Also follow my blog for regular updates.
Thanks for stopping by!
Love : Shaheen
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