Ever wondered how a simple egg can transform into a luxuriously creamy feast?
This Hyderabadi Egg Malai Curry does just that. Imagine silky curd and fresh cream melding with a vibrant green masala paste(onions, mint, coriander, and green chilies) infusing every bite with herbs and warmth.
Topped with whole spices like cinnamon, clove, and shahi jeera, it’s a meal that feels both regal and comforting.
A Mughlai Gem from Hyderabad’s Kitchens
Hyderabadi cuisine is a tapestry woven with Mughlai, Marathi, and Telugu influences. Rich gravies and aromatic spices define this royal culinary tradition.
Egg Malai Curry, also known as Anda Malai Curry or Egg Korma, echoes that legacy—bringing together Persian-inspired dairy richness and local Telugu flavor. Historically, Hyderabadi kitchens prized dishes that were both indulgent and effortless to prepare; this curry fits the bill perfectly, making it a beloved dish for festivals, housewarmings, and cozy family dinners.
Why You’ll Fall in Love with Egg Malai Curry
- Creamy Indulgence: Whisked curd and a splash of fresh cream create a silky sauce that clings to every egg.
- Herbaceous Masala Paste: A blend of chopped onion, green chilies, ginger, garlic, mint, and coriander adds freshness and depth.
- Fragrant Whole Spices: Cinnamon, clove, and shahi jeera sizzle in hot oil to build a fragrant foundation.
- Protein-Packed: Eight boiled eggs make this curry a great source of high-quality protein—perfect for satisfying hunger.
- Versatile & Kid-Friendly: The creamy gravy appeals to all ages; skip the green chilies for a milder version.
Ingredient Breakdown: Flavor, Texture & Benefits
- Boiled Eggs: Offer a tender, protein-packed center—absorbent enough to soak up the creamy gravy.
- Onion, Ginger & Garlic: The aromatic trifecta builds a savory base that balances the creamy elements.
- Green Chilies, Mint & Coriander Leaves: Provide fresh heat and herbaceous brightness—mint adds a cool lift, coriander adds citrusy warmth.
- Whole Spices (Cinnamon, Clove, Shahi Jeera): Toasted in oil to release their essential oils, these spices impart deep warmth and a subtle sweetness.
- Cumin & Coriander Powder, Turmeric, Garam Masala, Salt: Layered ground spices round out the masala’s flavor profile with earthiness, color, and gentle heat.
- Curd (Yogurt): Whisked into the gravy for tang and creaminess; curd also helps tenderize the sauce and balances the spice.
- Fresh Cream: Added at the end to provide richness and a velvety mouthfeel—finishes the curry with luxurious smoothness.
- Sugar: Just a pinch to temper acidity and tie the flavors together.
- Cilantro for Garnish: Burst of herbaceous freshness right before serving.
💡 Pro Tip: For a silkier, lump-free gravy, whisk the curd until completely smooth before adding it to the pan—this prevents any curdling or graininess.
How It All Comes Together: Step-by-Step Story
- Make the Green Masala Paste:
- In a blender, combine chopped onions, green chilies, peeled ginger, garlic cloves, fresh coriander, and mint leaves. Pulse until you have a silky, green paste—this herbaceous blend is the soul of your curry.
- In a blender, combine chopped onions, green chilies, peeled ginger, garlic cloves, fresh coriander, and mint leaves. Pulse until you have a silky, green paste—this herbaceous blend is the soul of your curry.
- Boil & Peel the Eggs:
- In a pot of lightly salted water, gently boil your eggs until the yolks are set but still creamy. Once cooked, plunge them into cold water, peel, and set aside.
- In a pot of lightly salted water, gently boil your eggs until the yolks are set but still creamy. Once cooked, plunge them into cold water, peel, and set aside.
- Toast Whole Spices:
- Heat oil in a deep pan over medium heat. Add cinnamon sticks, cloves, and shahi jeera seeds. Let them sizzle until fragrant—this releases a rich, floral aroma that forms the base of the curry.
- Heat oil in a deep pan over medium heat. Add cinnamon sticks, cloves, and shahi jeera seeds. Let them sizzle until fragrant—this releases a rich, floral aroma that forms the base of the curry.
- Cook the Masala Paste:
- Stir in the green paste, reducing the heat slightly. Cover and let it cook for about a minute, allowing the raw aroma to dissipate. You’ll see the paste darken slightly as the onions and green herbs meld.
- Stir in the green paste, reducing the heat slightly. Cover and let it cook for about a minute, allowing the raw aroma to dissipate. You’ll see the paste darken slightly as the onions and green herbs meld.
- Layer in Ground Spices:
- Uncover and sprinkle in turmeric, coriander powder, cumin powder, garam masala, and a pinch of salt. Sauté until the spices coat the paste evenly and the oil starts to separate around the edges.
- Uncover and sprinkle in turmeric, coriander powder, cumin powder, garam masala, and a pinch of salt. Sauté until the spices coat the paste evenly and the oil starts to separate around the edges.
- Add Whisked Curd:
- Lower the flame and gently add the blended curd, whisking constantly so it blends into a smooth, creamy gravy. Cook for a few minutes until the curry thickens slightly.
- Lower the flame and gently add the blended curd, whisking constantly so it blends into a smooth, creamy gravy. Cook for a few minutes until the curry thickens slightly.
- Simmer with Water:
- Pour in just enough water to create a luscious but pourable consistency. Cover and simmer on low heat for about ten minutes—this melds the flavors and brings the curry to silky perfection.
- Pour in just enough water to create a luscious but pourable consistency. Cover and simmer on low heat for about ten minutes—this melds the flavors and brings the curry to silky perfection.
- Sweeten & Add Eggs:
- Stir in a hint of sugar to mellow any tang. Carefully add your peeled eggs, gently turning them so they coat in the vibrant, creamy gravy. Cover and let everything simmer for an additional five minutes, allowing each egg to seep up the malai richness.
- Stir in a hint of sugar to mellow any tang. Carefully add your peeled eggs, gently turning them so they coat in the vibrant, creamy gravy. Cover and let everything simmer for an additional five minutes, allowing each egg to seep up the malai richness.
- Finish with Fresh Cream:
- Turn off the heat and swirl in fresh cream, folding it gently so the curry turns a pale, luscious hue. This final step ensures every spoonful is a creamy dream. Garnish with chopped coriander leaves for one last burst of herbal brightness.
What Goes Along
- Jeera Rice or Steamed Basmati Rice: The classic pairing—rice soaks up the creamy gravy without overpowering its flavor.
- Soft Rotis or Roomali Roti: Tear off warm pieces and scoop the curry right in—nothing beats the combination of warm bread and silky sauce.
- Cucumber Raita: A cooling yogurt-based side to balance the creaminess and spice.
- Mixed Vegetable Pickle: A tangy, spicy pickle adds a crunchy, sharp counterpoint.
How to Serve
Spoon hot Egg Malai Curry into a serving bowl. Drizzle a little extra fresh cream on top and sprinkle more chopped cilantro. Serve immediately with your choice of rice, roti, or naan. Encourage guests to slice each egg in half to reveal the creamy yolk center soaking in the gravy.
Packing & Make-Ahead Tips
- Advance Masala Prep: Blend your green masala paste up to 24 hours ahead—store it in an airtight jar in the fridge.
- Curry Base Ready to Go: You can cook the curry base (through the water-simmering step) a day ahead; keep covered in the fridge. Add boiled eggs and cream just before reheating.
- Storing Leftovers: Transfer cooled curry to an airtight container; it keeps for up to two days in the fridge. Reheat gently on low heat, stirring in a splash of water or cream if the gravy thickens.
Bulk & Party Preparation
For gatherings, double or triple the ingredient quantities but cook in batches to ensure even frying of any added toppings or spices. Keep the finished curry warm in a slow cooker on “warm” setting. Offer a “DIY garnish station” with extra cream, chopped cilantro, and maybe a dusting of garam masala so guests can customize each bowl.
Hyderabadi Egg Malai
Description
Hyderabadi Egg Malai Curry is a creamy, aromatic egg korma featuring boiled eggs simmered in a silky curd-based gravy infused with a fresh green paste of onions, mint, coriander, and green chili, finished with warm whole spices and fresh cream.
Ingredients
Masala Paste
Egg Malai Curry
Instructions
Prep Work
-
Chop the Onions
Peel and roughly chop the onions into medium pieces.
-
Wash and slit or chop the green chillies as desired.
Wash and slit or chop the green chillies as desired. -
Peel ginger and garlic cloves; chop them finely.
Peel ginger and garlic cloves; chop them finely. -
Roughly chop coriander leaves and mint leaves
Roughly chop coriander leaves and mint leaves. -
In a small bowl, whisk the curd until smooth; keep aside
In a small bowl, whisk the curd until smooth; keep aside. -
Boil eggs in salted water
Boil eggs in salted water until hard-boiled (about 10 minutes). Cool, then peel and slit lightly.
Method
-
Make the Masala Paste
In a blender, add chopped onions, chopped green chillies, chopped ginger, chopped garlic, chopped coriander leaves, and chopped mint leaves. Grind into a fine paste. Set aside.
-
Heat the Whole Spices
In a deep pan, heat the oil. Add cinnamon, cloves, and cardamom along with shahi jeera. Sauté until they crackle and release aroma. -
Cook the Ground Masala
Add the ground masala paste to the pan. Stir well, cover with a lid, and simmer on medium heat for about 10 minutes, stirring occasionally.
-
Add Dry Spices
After 10 minutes, sprinkle in turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix everything until combined. -
Incorporate Whisked Curd
Add the smoothly whisked curd to the pan. Stir to blend it into the masala. Cook for 5 minutes until the raw smell disappears.
-
Pour Water and Simmer
Pour in the cup of water. Mix gently, cover with a lid, and let it simmer on low heat for 10 minutes to form a gravy. -
Season with Sugar and Eggs
Add sugar to the simmering gravy, stir. Gently place the slit, boiled eggs into the gravy. Mix so they’re coated in spices. Cover again and simmer for 5 minutes. -
Finish with Fresh Cream
Pour fresh cream into the curry, stir gently until you see a swirl of cream in the gravy. Cook for another minute without the lid to combine flavors.
-
Garnish and Serve
Sprinkle chopped coriander leaves on top. Turn off the heat and serve the curry hot alongside rotis, naan, or rice.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 19.5g30%
- Saturated Fat 4.5g23%
- Cholesterol 300mg100%
- Sodium 600mg25%
- Total Carbohydrate 6.5g3%
- Dietary Fiber 0.7g3%
- Sugars 3g
- Protein 11g22%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.