By Admin 
How To Make Malai Egg Curry: Every dish made with eggs is delicious, but Malai Egg Curry is different. In the restaurant, the taste of its creamy, rich and smooth gravy melts in the mouth. But the good thing is that it can be made in the same way at home, just the right technique and the right base is required. The real magic of Malai Egg Curry lies in its gravy base, in which the balance of cream, cashew nuts and mild spices makes it extremely rich and royal.
The real secret of Malai Egg Curry is the creamy base.
The most important part of this gravy is its base. To make gravy smooth and creamy in restaurants, two things are necessary: onion paste and fresh cream. Cashew nuts give thickness to the gravy and cream gives it richness. If there is no cream then the gravy does not become that smooth and if there are no cashew nuts then the body does not come. The most important part of the creamy gravy of Malai Egg Curry is its smooth paste of onion, cashew and poppy seeds. To make this you need-
- 1 to 2 onions (sliced)
- 8 to 10 cashews
- 1 tsp poppy seeds
- 1 tsp ginger-garlic
- 1 green chilli
- some water
First of all, put all these things in a pan and cook on low flame for 10 to 12 minutes. This removes the rawness of the onion and the cashew nuts and poppy seeds become soft and ready to give a creamy texture to the gravy. Now let this mixture cool completely. After it cools down, put it in the mixer and make a smooth, milky paste. It is this same restaurant-style base that makes the gravy thick, rich and extremely creamy.
How to prepare eggs?
After preparing the onion paste, it is important to fry the eggs lightly so that their taste and texture improves. For this, lightly cut 4 to 5 boiled eggs so that the masala can penetrate inside. Cut it, heat 1 to 2 spoons of ghee in a pan. Now put these eggs in the pan and fry on medium flame until they become light golden or red. With this step, the eggs become slightly crisp on top and taste great when added to the gravy.
Now add seasoning
After separating the eggs, add some more ghee and whole spices in the same pan. In this you
- small cardamom
- black cardamom
- Shahi Jeera
- cinnamon stick
- Bay leaf
Now the process of making gravy
After frying whole spices including cardamom, black cardamom, cinnamon, bay leaf, Shah cumin in ghee, add prepared onion, cashew nuts and poppy seeds paste in the same pan. Mix it well. Now add red chilli as per taste. Along with this, add cumin powder, salt, a little sugar and some fried onion. Now cover the pan and let it cook on low flame for 7 to 8 minutes. Keep stirring occasionally so that the paste does not stick and the flavor develops after roasting. When this masala is cooked well and its color starts appearing light golden, then add milk in it. After adding milk, cook it on low flame for 5-6 minutes so that the gravy becomes creamy and rich. After this, add some water and let the gravy set continuously and put the fried eggs in this gravy.
Now on top of this
- garam masala
- Fenugreek seeds
- cardamom powder
- fresh cream
Add these and cook on low flame for 4 to 5 minutes.
By doing this, your Mughlai Malai Egg Curry becomes restaurant-style, creamy, rich and velvety in texture.
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