Recipe of Speedy Kasuri Malai Egg Curry
Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Speedy Kasuri Malai Egg Curry. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Kasuri Malai Egg Curry, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kasuri Malai Egg Curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must first prepare a few ingredients. You can cook Kasuri Malai Egg Curry using 20 ingredients and 5 steps. Here is how you cook it.
#ws3 - You must have come across the very popular Kasuri Malai Murgh, a rich and creamy chicken curry. So check out this delicious and aromatic egg curry that I prepared following the same method. I flavored it with some dry roasted kasuri methi or dry fenugreek leaves. This dish is a perfect party recipe and goes well with jeera rice, plain biryani, tandoori roti, naan or chapatti.
Ingredients and spices that need to be Get to make Kasuri Malai Egg Curry:
- 3 boiled eggs
- 3-4 tbsp. oil
- 1 " cinnamon stick
- 3 green cardamoms
- 5 cloves
- 1/2 mace
- 2 bay leaves
- 2 onion, chopped
- 2-3 green chilies, chopped
- 1 tbsp. ginger-garlic paste
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 tsp. garam masala powder
- 1/2 tsp. pepper powder
- to taste salt
- 1/3 cup yoghurt, beaten
- 2 tbsp. cashew paste
- 2 tbsp. cream
- 2 tbsp. kasuri methi, dry roasted & crushed
- 1 tbsp. coriander leaves, chopped
Steps to make Kasuri Malai Egg Curry
- Heat oil in a pan and stir fry the boiled eggs till light brown. Drain and keep aside. Temper the same oil with bay leaves, mace, cinnamon, cardamoms and cloves.
- Add the onion and green chilies. Sauté till light brown. Add the ginger-garlic paste and stir fry for a few seconds more.
- Now add all the dry spices and sauté for a minute. Then add the beaten yoghurt and simmer, covered on a low flame for 2-3 minutes.
- Add the fried eggs, followed by the cashew paste, dry roasted kasuri methi and 1/2 cup water. Mix well and cook, covered for 5-7 minutes.
- When done, add 2 tbsp. cream and chopped coriander leaves. Serve with naan, tandoori roti, jeera rice or plain biryani.
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