EGG MALAI CURRY

Ingredients

• Egg, boiled – 4
• Onion, finely chopped – 2 medium size
• Ginger-garlic paste – 1 tsp
• Green chillies – 3 to 4
• Tomato puree – 1 cup
• Bedgi red chillies - 2
• Bay leaf – 1
• Cinnamon stick – 1inch, 2pcs
• Green cardamom – 2
• Black peppercorn, crushed – ½ tsp
• Coriander powder – 1 tsp
• Cumin powder – 1 tsp
• Turmeric powder – ½ tsp
• Kashmiri red chilli powder – 1 tsp
• Garam masala powder - 1 tsp
• Cashew nut paste – 1 tsp
• Coconut milk – ½ cup
• Fresh cream – 2 tsp (optional, I am not using this)
• Salt – to taste
• Sugar – 1/3 tsp
• Mustard oil – as required

Method

Take a bowl. Add coriander powder, cumin powder, turmeric powder, Kashmiri red chilli powder, crushed peppercorn, 1 tsp oil and some luke warm water. Mix it well, make a fine paste and keep aside.

Heat oil in a pan/kadai. Fry the boiled eggs with some salt and a pinch of turmeric powder and keep it aside. In the remaining oil, add bay leaf, bedgi red chilli, cinnamon stick and green cardamom. When it leaves a nice aromatic smell, add the finely chopped onion and sugar. Sauté the onion till golden brown. Add ginger-garlic paste and fry it for another 2mins. Now add the tomato puree to it. Cook it for 5mins with covered lid. Add green chillies, premade paste and salt. Add some warm water and cook it for another 5mins. Now add the coconut milk and the cashew nut paste and cook it with covered lid. It gives a very nice color to the gravy. When masala leaves oil add the fried eggs and the garam masala powder and some more warm water. Cook it for 5 to 10 mins with covered lid till the gravy becomes thick (if you are using fresh cream, add it now). Now egg malai curry is ready to serve. Enjoy it with steamed rice or naan.