Egg Methi Malai Curry is an eggy take on our classic North Indian curry Methi Matar Malai. Eggs are cooked with dried fenugreek leaves (kasoori methi) in a creamy and flavourful gravy. A perfect amalgamation of creamy, sweet and bitter flavours.
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There is always one dish that we really cherish and love since for ever and methi matar malai a popular North Indian dish is one of them. This with some paneer kulchas were few of the dishes that my sister and myself used to regularly order when we used eat out in restaurant. Soft kulchas dunked in creamy sauce is just so divine. We loved every bit of it.
Egg methi malai curry with kasoori methi
I was craving for some methi matar malai since last few days but I neither had matar (green peas) or fresh fenugreek leaves at home. But the desire was so strong, I decided to make it anyways.
Hence this Egg methi malai curry with kasoori methi (dried fenugreek leaves) came into existence. And believe you me it is equally scrumptious even without the fresh methi leaves, making this a pantry friendly dish.
You all know my love for eggs is undeniable and I try to incorporate eggs in our diet in many ways. And this versatile ingredient never disappoints and blends in so beautifully with everything. If you are not an eggiterian then simply replace it with paneer, which is equally delicious.
Hop on to the detailed recipe to check out the step by step recipe of Egg Methi Malai.
Here are few egg recipes that you can try.
Egg Methi Malai Curry
Egg Methi Malai Curry
- large thick bottomed pan
- 4-5 large Eggs free range Hard boiled and peeled
- 3 tbsp Kasoori methi (If using fresh methi leaves add 1 1/2 cups)
- 1 medium Onion chopped
- 1 small Tomato chopped
- 2-3 large Garlic cloves chopped/grated
- 1 inch Ginger chopped/grated
- 1-2 Green chillies chopped
- 1 Bay leaf
- 2-3 Green cardamoms roughly pounder in pestle motor
- 1/2 tsp Turmeric powder
- 1/2-1 tsp Chilli powder
- 1/2 tsp Coriander powder
- 1/2 tsp Garam masala
- 1 cup Milk (I used whole milk)
- 1/4 cup Cream (I used light cream)
- 1/2-1 tsp Sugar/sweetener/jaggery
- Salt as per taste
- 3 tbsp Veg Oil/ Sunflower oil
- Heat 2 tbsp of oil in a thick bottomed pan/kadhai on medium high heat. When hot temper with bay leaf and cardamoms and saute for few seconds.
- Add the chopped ginger and garlic and saute for 20-30 seconds
- Then add in the chopped onions and saute for 4-5 minutes until soft and translucent.
- Now stirr in the chopped tomatoes and fry until the tomatoes are soft and mushy. Take it off the heat and transfer the mixture in a blender except the bay leaf(leave it in the pan). Let it cool for 8-10 minutes, then ground it into a coarse paste.
- In the same pan heat the rest of the oil on medium low heat and slowly pour in the ground mixture and saute for 1 minutes. (***Check notes)
- Next add chopped green chillies, chilli powder, turmeric powder, coriander powder and salt. Saute on medium low heat for 3-4 minutes until you see oil separating from sides.
- Add the kasoori methi to the onion-tomato masala and mix it well.
- Slowly pour in the milk and mix everything well bring it to a slow boil.
- Now turn the flame to the lowest setting and slowly slide in the eggs. cover and cook for 5-6 minutes so that the eggs start soaking the flavours of the spices.
- Finally pour the cream, garam masala, sugar/sweetener/jaggery (if using) and give a good stir. Simmer for another 4-5 minutes on low heat folding the eggs very gently once or twice in between to coat them evenly with the gravy.
- Garnish with chopped coriander leaves and take it off the heat. Serve it hot with rice and paratha.
I hope you enjoy this Egg Methi Malai Curry as much as we do!
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