Egg Malai Curry

Name: How to Make Egg Malai Curry | Easy & Delicious Egg Malai Curry Recipe
Total time: 13 min
Yield: 4
Cuisine: north-indian

A rich and creamy curry made with boiled eggs simmered in a smooth onion–nut–yogurt base, flavored with garam masala, white pepper, and kasuri methi.

prep time 13 Mins

cook time 25 Mins

chef Ankita Singh

Egg Malai Curry is a luxurious North Indian–style curry that transforms simple boiled eggs into a rich, flavorful dish. The curry base is prepared by blending fried onions, nuts, and spices into a silky paste, which is then simmered with yogurt and fresh cream for a velvety texture.

The combination of aromatic whole spices, blanched almonds, melon seeds, and kasuri methi gives this dish its unique depth and royal Mughlai-inspired taste. It pairs beautifully with butter naan, parathas, or jeera rice, making it a perfect choice for special occasions or festive meals.

Step 1

Fry the Eggs

Heat oil in Flat-Base Cookware.
Fry boiled eggs until lightly golden. Remove and keep aside.

Step 2

Prepare the Curry Paste

In the same oil, add green cardamoms, black cardamom, onions, garlic, ginger, and green chilies.
Fry until onions turn translucent.
Transfer everything to a blender, add ¼ cup water, and blend into a smooth paste.

Step 3

Cook the Curry Base

Heat the remaining oil again and add bay leaves and cinnamon.
Add the onion paste and cook for 2–3 minutes, stirring continuously.
Mix in garam masala, white pepper powder, salt, and cumin powder.

Step 4

Add Dairy & Eggs

Stir in whisked yogurt and fresh cream. Cook for 2 minutes.
Add fried eggs and 1 cup water.
Cover, reduce heat to low, and cook for 10 minutes.

Step 5

Finish & Serve

Crush kasuri methi between palms and add to the curry.
Mix well, remove from heat, and serve hot with naan or rice.

Tips and Tricks

For richer taste – Add a few cashews along with almonds while making the paste.
Prevent curdling – Always whisk yogurt well before adding, and keep heat low when mixing.
More creaminess – Increase fresh cream to ½ cup if you prefer a thicker gravy.
Egg prep tip – Prick the eggs with a fork before frying so they absorb more flavor.
Healthier version – Use less oil and skip frying the eggs; just add them boiled.

Frequently Asked Questions

Yes, replace them with extra almonds or cashews.

Yes, but cream adds richness. You can replace it with milk or cashew paste.

Mild to medium, thanks to white pepper and chilies. Adjust spice levels as needed.

Best with butter naan, lachha paratha, jeera rice, or pulao.

Yes, prepare the curry base ahead and refrigerate. Add eggs just before serving.

Calories 320 Kcal

Total Fat 26 g

Carbs 9 g

Protein 12 g

ESSENTIAL ITEMS

0.5 cup OIl

6 piece Boiled Eggs

5 piece Green Cardamoms

1 piece Black Cardamom

1 cup Onions, sliced

4 piece Garlic Cloves

1 piece Ginger, chopped

4 piece Green Chilies

12 piece Blanched Almonds

1 tbsp Melon Seeds

3 piece Bay Leaves

1 piece Cinnamon Stick

1 tsp Garam Masala

1 tsp White Pepper Powder

0.5 tsp Cumin Powder

0.5 cup Yogurt (dahi), whisked

0.25 cup Fresh Cream

2 tbsp Kasuri Methi

OPTIONAL

1 tsp Salt (or to taste)

Recipe by:

Ankita Singh

255 Recipes

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Egg Malai Curry

Fry the Eggs

Prepare the Curry Paste

Cook the Curry Base

Add Dairy & Eggs

Finish & Serve

Tips and Tricks

Frequently Asked Questions

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