Egg Malai Curry
IndianIndian RecipesDesi eggsEasy
Boiled eggs in a mild, creamy curry of fresh cream and cashew — a gentle, rich malai curry for those who like it less spicy.
Prep time10 min
Cook time20 min
Total time30 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1 onion, chopped
- 1/2 cup fresh cream
- 8 cashews, soaked
- 1 tbsp ginger-garlic paste
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 tsp white pepper
- 1/2 tsp salt
- 2 tbsp butter
- Fresh coriander for garnish
Method
- Blend the soaked cashews with 2 tbsp water into a smooth paste.
- Heat butter and fry the onion until soft.
- Add ginger-garlic paste and all the spices. Cook for 1 minute.
- Add the cashew paste and fresh cream. Simmer on low heat for 5 minutes.
- Add the boiled eggs and simmer for 5 minutes. Garnish with fresh coriander.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)13 g
Fat (estimate)25 g
Carbs (estimate)7 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Keep the heat low once the cream is in, so the sauce stays smooth. Food safety: eggs must be fully boiled; serve the curry hot. Allergens: contains egg, milk (cream, butter) and tree nuts (cashew). Substitute: use yoghurt instead of cream for a lighter curry, or almonds instead of cashews. Nutrition is an estimate per serving.