Pasta Malai Curry With Scrambled Eggs

Malai curry is a famous coconut milk based Bengali curry. Absolutely yummy and delicate. I have tried to convert it to a delicious pasta sauce. Lets see how I made it –

Ingredients

Egg : 2
Butter : 25 gm
Onions : 2 medium, chopped
Garlic : 3 cloves, chopped
Tomato puree : 8 tbsp
Coconut Milk : 2 cup
Chili : 2 slitted
Del Monte Gourmet Farfalle Pasta : 150 gm
Milk : 1/2 cup
Salt : To taste

Heat butter in a wok. Add onions, galic, chili and saute until onions are transparent. Add tomato puree and salt and cook until everything is mixed well to form a thick gravy. Add coconut milk and cook for 10 minutes. Check and adjust salt. Keep aside. Cook pasta for around 10 minutes in hot water with a little salt. Break the eggs and mix with milk and salt well. Heat butter in a pan and pour the egg mixture. When the base starts cooking scramble it. Add the scrambled eggs in the sauce and mix gently. Add the cooked pasta and mix well. Serve hot and nJoy 😛

This is my entry for The Del Monte Blogger Recipe Carnival contest on IndiBlogger.

Pasta Malai Curry With Scrambled Eggs

11 Comments

Paneer Kebab Pasta | Sumit Surai

[…] I am definitely going through a pasta with Indian twist phase. This is my fourth recipe of Indian pasta this weekend and fifth for this blog. The pasta were Kera Paalu Pastam (Coconut Milk Pasta), Stuffed Penne Pasta With Yogurt Chicken Sauce, Balle Balle Spaghetti and Pasta Malai Curry With Scrambled Eggs. […]

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