To begin making the Dimer Malai Curry recipe, firstly hard boil eggs, peel off and coat with little turmeric powder and keep aside.

Collect the coconut milk and keep aside.

Heat 4 tablespoons oil in a frying pan and fry the boiled eggs till golden. Transfer them on a plate and set aside.

Heat oil in a wok/kadhai and also add the left over oil in the pan.

Add bay leaf and whole spices and wait for them to crackle.

Now add onion, ginger, garlic paste and fry them all together till raw smell goes off and it looks brownish in colour.

Add minced green chilies and tomato puree and mix well, fry for another couple of minutes.

Now add red chilli powder, coriander powder, cumin powder and mix nicely till everything incorporates well.

Fry the mix till oil starts leaving the sides. You may adjust oil if required.

Pour in some water (around 1/2 cup), mix well, adjust salt and close the lid. Cook for another 5 mins.

Now open the lid and pour in the coconut milk in the curry, give a quick stir and turn off the gas.

Drop the boiled and fried eggs in the curry and sprinkle some crushed kasuri methi or coriander (as per your choice) and it is ready to be served.

Creamy and rich malai, Dimer Malai Curry with hard boiled and fried eggs best goes with tawa chapati or plain steamed rice.