Generally we make egg masala with onion tomato base but this gravy is very simple and easy to make. Hubby who is not fond of tomato based gravies loves this which is the main reason for me to try no tomato dishes. This is gugus favorite as its less spicy when comapred to tomato based gravies.
About Egg Malai Gravy
There are numerous ways to make egg curry likewise and this is one of the easiest I would claim. Besides, each household have their own way of try egg gravies and this quick version with cream is our family favourite. Do try this and enjoy! To begin with first grind onion,green chillies to a paste. Saute in oil for about 15 mins along with ginger garlic paste. This sauteing is the main step as we are adding raw paste, the raw smell should completely go. Then add spice powders along with milk and cook covered for few mins or until oil seperates. Then add fresh cream, finally add sliced eggs (with yolk side up) long with coriander leaves. Cook covered for few mins, splash gravy over eggs and switch off. Egg Malai Masala ready!
More Similar Recipes
Instant pot eggsChettinad egg currySpicy egg curryEgg thokkuEgg poriyal
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📖 Recipe Card
Egg Malai Gravy Recipe Step by Step
- Subsequently, slice the eggs into half, set aside.
- Add onion, green chillies. 4.Grind it together to a fine paste. Set aside. No need to add water.
- Later, to a fry pan add butter, oil. Let butter melt.
- Add onion paste.
- Fry for few mins then next add ginger garlic paste.
- Fry until raw smell leaves, will be browned like this. This is one of the main steps in making egg malai masala.
- After that add spice powders together with salt.
- Saute for a minute.
- Then add milk to it, preferably boiled milk.
- Mix well, add water if consistency is too thick.
- Cook covered for few mins.
- Then open the lid and add fresh cream to it.
- Let the gravy boil until oil seperates. Egg malai masala is almost done.
- Lastly, add sliced eggs with yolk side up, add freshly grinded pepper powder, coriander leaves.
- Cook covered for few mins.
- Finally splash gravy over the eggs. Switch off.Serve hot with phulkas! Egg Malai Gravy ready!
Expert Tips
Use boiled milk for a safer option. Otherwise there are chances for it to curdle.The gravy itself is rich however you can add ghee fried cashews at the end or add cashews whille grinding.This is like a thick gravy and is not flowing, If you want to make it runnym add 1/2 cup more milk so altogether 2 cups.For shells to come out easily, after boiling eggs immediately immerse in cold water in particular and set aside for few mins.You can thin the gravy by adding little more milk if you like it that way.
Variations
I used homemade malai – I collect the malai(adai) after boiling to make butter. So I used this, You can use store bought fresh cream too.In addition, you can add 3-5 cashews too while grinding to make gravy more rich.Instead of adding ginger garlic paste, you can grind 3 cloves garlic and an 1/2 inch ginger piece along with onion.I used country eggs, hard boiled in my instant pot. Generally you can use white eggs, boil in a sauce pan for 10 mins.Skip cumin powder and add cumin seeds while tempering for a variation.
Serving & Storage
Serve Egg Malai Masala with roti, phulka, chapathi, naan, kulcha or even for mild pulao or any variety rice. I served it together with soft ghee phulkas and it was soo good. Generally this Egg Masala keeps well in room temperature for a day. Otherwise, when refrigerated it stays good for 2 more days. No recommendation for freezing.
