This amazing Creamy Egg Cashew Curry is a rich mild spicy meal that is made with boiled eggs. It has a smooth cashew nut gravy that is sweet and creamy.
This is a meal that is family dinner friendly as it simple and quick to prepare. You can substitute the heavy cream with coconut milk to suit vegetarians.
This curry has its origin in India, but it is enjoyed all over the world because of its flavor and simplicity. For other interesting meals check out the following link: https://balancedhealthymeals.com/recipe/shepherds-pie-recipe/
Ingredients For Making Egg Curry
- 6 Eggs
- 5 Tomatoes
- 2 large onions (one cut into cubes and one grated)
- 5 Garlic cloves
- Cayenne powder
- Garam masala
- 2 bay leaves
- 4 cardamom pieces
- 1 tsp. coriander powder
- 1 tbsp. Tomato paste
- 1/2 Cup Cashew nuts
- 2 cup heavy cream
- 1 tbsp. ghee
- salt
How To Prepare Egg Curry
- Boil some water and add the eggs, boil for 10 minutes on medium heat. Remove from heat and deep them in ice cold water. After 10 minutes, remove from the ice cold water and remove the shells and put aside.
- Put a sauce pan on medium heat and add the ghee and let it heat up, add the onions and sauté them for 2 minutes, add the garlic and cook for another 2 minutes. Add the tomatoes, cashew nuts and salt, cover and cook until tomatoes are well crushed. Put in a blender and crush into a smooth paste.
- Put the a sauce pan on medium heat, add some ghee and let it heat up, add the paprika powder and turmeric powder and cook on low heat for one minute, add the eggs one by one and coat them well with the spice mixture.
- Remove the eggs from the pan, then add the bay leaves, cardamom, garam masala, cayenne powder, grated onion and coriander powder, mix well for 2 minutes. Add the blended tomato mixture and heavy cream and mix well to combine. Add the eggs, mix well, cover and cook for 6 minute on medium heat.
- Remove from heat and serve while still hot, with rice, naan, paratha. Serve with an accompaniment of salad bowl. For an idea on salad check out this recipe: https://balancedhealthymeals.com/recipe/mixed-cucumber-salad/
Creamy Egg Cashew Curry
Description
This amazing Creamy Egg Cashew Curry is a rich mild spicy meal that is made with boiled eggs. It has a smooth cashew nut gravy that is sweet and creamy.
This is a meal that is family dinner friendly as it simple and quick to prepare. You can substitute the heavy cream with coconut milk to suit vegetarians.
This curry has its origin in India, but it is enjoyed all over the world because of its flavor and simplicity. For other interesting meals check out the following link: https://balancedhealthymeals.com/recipe/shepherds-pie-recipe/
Ingredients
Instructions
-
Boil some water and add the eggs, boil for 10 minutes on medium heat. Remove from heat and deep them in ice cold water. After 10 minutes, remove from the ice cold water and remove the shells and put aside.
-
Put a sauce pan on medium heat and add the ghee and let it heat up, add the onions and sauté them for 2 minutes, add the garlic and cook for another 2 minutes. Add the tomatoes, cashew nuts and salt, cover and cook until tomatoes are well crushed. Put in a blender and crush into a smooth paste.
-
Put the a sauce pan on medium heat, add some ghee and let it heat up, add the paprika powder and turmeric powder and cook on low heat for one minute, add the eggs one by one and coat them well with the spice mixture.
-
Remove the eggs from the pan, then add the bay leaves, cardamom, garam masala, cayenne powder, grated onion and coriander powder, mix well for 2 minutes. Add the blended tomato mixture and heavy cream and mix well to combine. Add the eggs, mix well, cover and cook for 6 minute on medium heat.
-
Remove from heat and serve while still hot, with rice, naan, paratha. Serve with an accompaniment of salad bowl. For an idea on salad check out this recipe: https://balancedhealthymeals.com/recipe/mixed-cucumber-salad/
Note
To ensure that the eggs peel well, boil the water first, then plunge the eggs in boiling water. After boiling for 10 minutes, plunge the eggs in ice cold water for 10 minutes, then remove the shells. They will come out clean
