Cashew egg curry, how to make easy egg curry with cashew paste with step by step pictures.

Egg curry made with cashew paste is a very creamy Mughlai egg curry and tastes best with roti, naan, tandoori roti etc.  Valentine's day is just around the corner; try this creamy egg curry for a romantic dinner with your valentine.

Egg curries are always a life saver; and it completes a meal the best part is the ease at which an egg curry can be made. This curry is my hubbys favorite and its a no frill curry; just make the curry sauce and add boiled eggs in it....easy! peasy!

You can make this curry more creamier and rich with extra cream; though I did not when I made this.

how to make easy egg curry with cashew paste with step by step pictures.

I minced onions, green chilli, garlic, and ginger finely in my food processor. Soak the cashewnuts in warm water and after 10 mins, grind them to a smooth paste with little water. Keep them aside.
Puree tomatoes and keep aside.

Heat a kadai with oil (I used rice bran oil) add in the minced onion, ginger, garlic and green chilli. Saute it for 3-5 mins or until it starts to turn light brown. Add in Kashmiri chilli powder, organic turmeric powder, coriander powder, and garam masala. Give it a nice mix on low flame for 30 seconds so that the raw flavor of the masalas diminishes.

Add in the pureed tomatoes and mix well. Simmer and mix on low flame till oil starts to come out from sides.

Once oil starts to come out, add in the cashew paste. Add enough water (about 1/2 to 3/4 cup) to make it a semi thick gravy and let it simmer for 2 mins. Add boiled eggs and garnish with chopped coriander leaves.

Other Recipes You May Like:
Egg Roast
Egg Curry
Egg Biriyani
Egg Bhurji Sandwich

Egg Curry - Cashew Egg Curry Recipe

PREP TIME: 10 mins    |  COOK TIME: 20 mins    |  AUTHOR:: NISA HOMEY

   

  INGREDIENTS

• Onions: 2
• Ginger: 1 inch
• Garlic Cloves:5-6
• Green Chilli: 1
• Tomatoes: 2
• Kashmiri chilli powder: 1 tsp
• Coriander Powder: 1 tsp
• Garam masala: 1 tsp
• Organic turmeric powder: 1/2 tsp
• Chopped cashewnuts: 1/4 cup (3 tbsp)
• Water: 1/2 to 3/4 cup or as needed
• Chopped coriander leaves: 1 tsp
• Salt: 1 tsp or as needed.
• Oil: 2 1/2 tbsp
• Cream: 1 tbsp (optional)
• Boiled Eggs: 3-4

  METHOD:

1. Soak cashewnuts in warm water for 10 mins and grind them with little water, keep them aside. Puree tomatoes and keep aside.
2. Mince onions, ginger, garlic, and green chilli.
4. Chopped cashewnuts: 1/4 cup
5. Add in the pureed tomatoes and mix well. Simmer and mix on low flame till oil starts to come out from sides.
6. Once oil starts to come out, add in the cashew paste. Add enough water (about 1/2 to 3/4 cup) to make it a semi thick gravy and let it simmer for 2 mins. Add boiled eggs and garnish with chopped coriander leaves.

NOTES

• If you want to make the curry rich; add in 1 -2 tbsp cream.
• Use Kashmiri chilli powder as it has less heat and gives a nice color to the curry.
• Once it cools down the gravy might thicken, add little hot water to make it thin. Add water accordingly.

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