Egg Malaikari (Deem Malaikari)

    This is a rich and creamy dish of hard boiled eggs, cooked in a gravy sauce of coconut milk. Serve with pulao or biryanis.

    Dhaka, Bangladesh
    2 people made this


    • 8 hardboiled eggs
    • Salt as needed
    • A pinch jarda color
    • 1 tablespoon soybean oil
    • 1 cup ghee
    • 2 cups onion slices
    • 1 tablespoon ginger paste
    • 2 tablespoons nut paste
    • 2 teaspoons garlic paste
    • 1 tablespoon poppy seed/postabadam paste
    • ½ teaspoon white pepper powder
    • 1.5 cups thick coconut milk
    • 2 cinnamon sticks
    • 1 teaspoon sugar
    • 1 tablespoon raisin paste
    • 1 teaspoon garam masala powder
    • 1/2 cup malai
    • 2 tablespoons pista bada/pistachio slices


    1. With a fork, make a few tiny slits on each egg. Mix the eggs with a few pinches of salt and jarda color.
    2. Heat a frying pan with 1 tablespoon of soybean oil. Fry the eggs lightly.In a separate pan, heat ghee, add the onions and fry until golden brown.
    3. Add the ginger, nut, onion, garlic and poppy seed pastes. Mix and add the white pepper powder, and add the coconut milk.
    4. Then add the salt, cinnamon sticks and eggs. Stir and add the sugar and raisin paste.
    5. When the gravy thickens and the oil surfaces on top, add the garam masala powder, malai and pistachio nuts. Stir and cook for 5 more minutes and serve.

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