Important Note: Please note that the prep time, cook time, and servings may vary depending on the specific cooking techniques and equipment used. Adjustments can be made based on individual preferences and needs.
Creamy Egg Malai Methi | Recipe
This Egg Malai Methi recipe is a delightful Indian curry featuring boiled eggs in a creamy fenugreek gravy. The combination of aromatic spices and fresh methi leaves creates a flavorful and comforting dish that can be enjoyed with your favorite bread or rice.
Ingredients
- 5 nos Eggs (boiled)
- 1 nos Methi Leaves (fenugreek leaves) small bundle
- ¼ cup yogurt (dahi)
- ¼ cup Milk Cream
- 1 pinch Turmeric powder (haldi)
- 2 tsp Ginger Garlic Paste
- 2 nos Onion large size - finely chopped
- 1 no Spring Onion
- 2 nos Green Chillies finely chopped
- 2 tsp Coriander powder
- Pepper powder as per taste
- 2 nos Cardamom pods
- 2 inch Cinamon stick
- 4 nos Cloves
- Oil/Ghee/Butter as per requirement
- Salt as per taste
Instructions
- Boil the eggs in water. Once cooled, remove the shells and cut them in half.
- In a bowl, mix yogurt, ginger-garlic paste, turmeric powder, and salt. Marinate the eggs in this mixture for 30 minutes.
- Heat oil/ghee/butter in a Kadai. Add the whole garam masala (cardamom pods, cinnamon stick, and cloves) and fry for a few seconds.
- Add chopped onions and cook until translucent. Then, add green chillies, spring onions, and methi leaves. Stir-fry for 2 minutes.
- Add coriander powder and pepper powder. Fry for another minute.
- Now, add the marinated eggs and mix well. Add some water if needed. Adjust salt as per taste.
- Cover and cook for 3 minutes. Then, add milk cream and mix until well blended into the gravy. Bring it to a boil.
- Switch off the flame and serve hot with chapati or bread.
Notes
- You can adjust the quantity of methi leaves and spices according to your taste preferences.
- Adding milk cream gives a rich and creamy texture to the curry. However, you can omit it or replace it with coconut cream for a dairy-free version.
- Ensure that the eggs are boiled and cooled before marinating them in the yogurt mixture.
- This dish pairs well with roti, naan, or rice.
