Creamiest and Easiest Egg Malai Curry
Today, we're donning our aprons, cranking up the spice factor, and setting sail on a lip-smacking journey into the heart of Egg Malai Curry territory. Buckle up for a flavor ride that's as thrilling as a rollercoaster and as comforting as a cozy blanket on a chilly day!
Think of Egg Malai Curry as the maestro of your kitchen symphony – where each ingredient plays a flavorful note, and the result is a delicious masterpiece that'll have your taste buds doing the cha-cha. It's not just a dish; it's a celebration of all things yummy, a culinary escapade that turns every mealtime into a party.
Wondering why Egg Malai Curry is stealing the spotlight? Well, imagine this: perfectly boiled eggs doing the tango in a creamy, dreamy curry infused with the magic of spices. It's the kind of dish that turns your kitchen into a flavor laboratory, and you, my friend, into a culinary rockstar.
Today, we're not just sharing a recipe; we're inviting you to join the ranks of kitchen daredevils, spice enthusiasts, and anyone who believes that good food is the key to a happy life. So, gather your ingredients, dust off your favorite pan, and let's make Egg Malai Curry the star of your next kitchen escapade. Ready for a taste adventure? Let the flavor fiesta begin!
Join the recipe party and explore dishes that will have you saying, 'Why haven't I tried this before?
Egg Malai Curry boasts a sumptuous blend of velvety, mildly spiced creaminess, harmonizing the rich, savory notes of perfectly boiled eggs with the aromatic nuances of ginger, garlic, and a medley of Indian spices, culminating in a luxurious and satisfying flavor experience.
- 5 eggs
- 250 ml milk
- 1/2 onion
- a handful of coriander leaves
- 2 green chilies
- 1 tsp ginger & garlic paste
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp garam masala
- 1 tbsp mushroom bouillon
- 1/2 tsp salt
- oil for sautéing
Begin by boiling the eggs until they are perfectly cooked. Once done, carefully divide them into two parts.
Finely blend the onions and green chilies to create a smooth mixture that forms the flavorful base of the curry.
Heat oil in a pan and sauté the blended onions until fragrant. Add ginger & garlic paste, sauté until brown, ensuring not to let it burn.
Incorporate cumin powder, coriander powder, and garam masala into the sautéed mixture. Stir well to allow the spices to meld, releasing their aromatic flavors.
Pour in approximately 250 ml of full cream milk, stirring continuously to create a smooth and creamy base. Add salt and mushroom bouillon for an extra depth of flavor.
Place the halved eggs upside down in the curry, ensuring the yellow part is at the bottom. This prevents the yolk from breaking and ensures a visually appealing presentation.
Allow the curry to simmer until it thickens, coating the eggs in a velvety layer of goodness. Ensure the eggs are evenly coated for a consistent taste.
Carefully flip the eggs once the curry has thickened, allowing both sides to absorb the rich flavors. Sprinkle a generous amount of fresh coriander leaves for a burst of freshness and color.
Servings 2
- Amount Per Serving
- Calories 443kcal
- % Daily Value *
- Total Fat 35.1g54%
- Saturated Fat 7.6g38%
- Cholesterol 419mg140%
- Sodium 10616mg443%
- Potassium 332mg10%
- Total Carbohydrate 14.1g5%
- Dietary Fiber 1.1g5%
- Sugars 8g
- Protein 19.1g39%
- Calcium 261 mg
- Iron 3 mg
- Vitamin D 39 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
- When sautéing onions and garlic-ginger paste, pay attention to the color. Brown them gently to develop flavor, but be cautious not to burn them, as this can impart a bitter taste to the curry.
- When flipping the eggs, do it gently to maintain their appearance. The visual appeal of the dish is as important as its taste. A beautifully presented curry is more appetizing.