Egg Malai Gravy is a simple delicious egg gravy which serves as a great sidedish for roti, naan, pulao etc. This Egg Malai Gravy is without tomatoes and tastes too good. Egg Malai Gravy Recipe is explained here with step by step pictures and video.
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!
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📖 Recipe Card
Egg Malai Masala | Egg Malai Gravy
Ingredients
- 1 teaspoon butter
- 1 tablespoon oil
- 4 nos eggs
- 1 teaspoon ginger garlic paste
- 1/2 teaspoon pepper
- 1 and 1/2 cups milk
- 1/4 cup fresh cream
- 1 tablespoon coriander leaves
- salt to taste
- water as needed
To grind:
- 4 medium sized onion
- 2 nos green chillies
Spice powders
- 1/2 teaspoon red chilli powder
- 1/2 teaspoon coriander powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon garam masala powder
Instructions
- To begin with hard boil eggs. Remove shells.
- Slice them into half, set aside.
- Add onion,green chillies.
- Grind it to a fine paste. Set aside.
- Add onion paste.
- Fry for few mins then add ginger garlic paste.
- Fry until raw smell leaves, will be browned like this.
- After that add spice powders along with salt.
- Saute for a minute.
- Add milk to it, preferably boiled milk.
- Mix well, add water if consistency is too thick.
- Cook covered for few mins.
- Open add fresh cream to it.
- Let the gravy boil until oil seperates.
- Add sliced eggs with yolk side up, add freshly grinded pepper powder, coriander leaves.
- Cook covered for few mins.
- Splash gravy over the eggs. Switch off.
- Serve Egg Malai Masala hot with phulkas!
Video
Notes
- 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 and set aside for few mins.
Egg Malai Gravy Recipe Step by Step
- To begin with hard boil eggs. After boiling eggs, keep it immersed in cold water, then remove shells. To read my kutty story about this rooster egg holder check here.
2. Subsequently, slice the eggs into half, set aside.
3. Add onion, green chillies.
4.Grind it together to a fine paste. Set aside. No need to add water.
5. Later, to a fry pan add butter, oil. Let butter melt.
6. Add onion paste.
7. Fry for few mins then next add ginger garlic paste.
8. Fry until raw smell leaves, will be browned like this. This is one of the main steps in making egg malai masala.
9. After that add spice powders together with salt.
10. Saute for a minute.
11. Then add milk to it, preferably boiled milk.
12. Mix well, add water if consistency is too thick.
13. Cook covered for few mins.
14. Then open the lid and add fresh cream to it.
15. Let the gravy boil until oil seperates. Egg malai masala is almost done.
16. Lastly, add sliced eggs with yolk side up, add freshly grinded pepper powder, coriander leaves.
17. Cook covered for few mins.
18. 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.
Misrii
“This is my favorite “”Egg malai masala””. You have described the method of making it in a very simple way. and I will definitely try this recipe. The way you have decorated them is also very beautiful.
Thanks for sharing.”
SH
This tasted great. I added 2 cups milk, and 1 split green chili right at the end because I found it to be a bit sweet. I also didn’t add the coriander leaves. Served with pulao and amazing!