Egg Malai Masala: Creamy Egg Curry
Image Credit: Anda malai is creamy and delicious | Instagram - @time4cook_

Egg curries are simple to prepare and delicious; we frequently refer to them as the no-effort substitute for chicken or fish (which they certainly are), but have you ever wondered whether there are other ways to enjoy this basic curry? Well, if you are a true fan of egg curry, you are going to appreciate us for telling you that eggs can also be prepared in a variety of ways, just like chicken and fish. Egg makhani is the equivalent of butter chicken. Amritsari anda is the equivalent of Amritsari macchi. Anda malai, from Malai chicken, ranks pretty highly in the same category as butter chicken.

Anda Malai is prepared with a creamy white sauce made of onion paste, cream, milk, and masalas, just like the chicken. Put the boiled eggs into this creamy gravy and let them soak up all the flavours, being careful not to add haldi to preserve the lovely white colour. Serve with buttery, fluffy rotis for the finest culinary experience, and let the creamy flavours embrace you.

Egg malai masala | Instagram - @yaksha_spices

  • 4 Eggs (Ande)
  • 2 large Onions (Pyaz)
  • ½ inch Ginger (Adrak)
  •  7 cloves of Garlic (Lehsun)
  • 2 Green Chilies (Hari Mirch)
  • .1 handful of Coriander Leaves (Dhania Patta)
  • 1 teaspoon of Cumin powder (Jeera powder)
  • ½ teaspoon of Black Pepper powder (Kali Mirch powder)
  • 1 teaspoon of Garam Masala powder 
  • 250 ml of Milk (Doodh)
  • ¼ cup of Fresh Cream (Malai)
  • 4 cups of Water (Paani)
  • 4 tablespoon of Butter (Makkhan)
  • Salt-as per taste (Namak)

Instruction to cook Egg Malai Masala:

  • Heat a saucepan and add 4 cups of water, 4 eggs, and 12 teaspoon salt
  • Allow it to boil for about 10 minutes, covered with a lid. The eggs should be cut vertically or can be used as it is according to your choice
  • Chop two large onions and two green chilies roughly. Both should be blended in a grinder jar and ground into a paste
  • Chop the ginger to a size of approximately a half-inch, add it to a separate grinder jar with seven garlic cloves, and grind until a paste forms
  • On the stove, set a kadai (wok) and ignite the gas. Add 4 tablespoons of butter. Add onion and chilli paste to the butter once it has melted
  • Mix well. Cook it for about 10 minutes, or until the raw aroma fades
  • Add 2 teaspoons Ginger Garlic paste after 10 minutes. Cook for  further for ten minutes. When it has fully cooked, mix in around 250 ml of milk
  • Add 1 teaspoon each of cumin powder, black pepper powder, and garam masala powder once the gravy has reached a rolling boil
  • Add salt to taste and stir again after thoroughly mixing all of the ingredients
  • Add 1 cup of fresh cream. After mixing it properly, cook for another 2 minutes
  • Add the boiled eggs, and then gently mix it with the gravy
  • cook for about more 2 minutes, with the lid on. Add a few Coriander Leaves and stir thoroughly after the first two minutes
  • The egg masala should be ready at this point
  • Cook for about 2 more minutes, with the lid on

Add a few Coriander Leaves and stir thoroughly after  two minutes. The time has come for you to enjoy your egg malai masala.