EGG MALAI MASALA | EGG MALAI CURRY | EGG MASALA CURRY | EGG CURRY

By Spice Eats · 25 min

Ingredients

Instructions

1. Boil the eggs, shell them and cut them in halves.
2. Blend the cubed onions and green chillies into a smooth paste.
3. Finely chop the coriander leaves.
4. In a kadhai, heat oil until medium hot, add the onion-chilli paste, lower the flame and cook for 2 minutes.
5. Add the ginger-garlic paste and mix well.
6. Keep cooking on low heat, stirring often, for about 15 minutes until the paste changes colour.
7. Switch off the flame and stir in the milk continuously, mixing well with the masala.
8. Turn the flame back on low and cook until oil separates from the masala.
9. Add the cumin powder, pepper powder, garam masala and salt. Mix well and cook for a few minutes.
10. Place the egg halves in the gravy yolk side down so they absorb the spices. Cover and cook for a few minutes.
11. Turn the egg halves yolk side up, add the chopped coriander and mix well.
12. Cook covered for a few more minutes until oil separates again. Serve with rice or roti.

Summarized from Spice Eats's video. Watch it for the details.

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