EGG CURRY IN CASHEW GRAVY

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Description

A Mildly spiced Indian Egg Curry in creamy cashew gravy. A very easy Indian dish made with boiled eggs, minimal spices and a great family meal which even the kids enjoy.

Eggs – The Most Versattile Protein Form

I love eggs as I think they are possibly the most versatile, time saving, handy and yet nutritious  form of food available to those who can eat them! My kids love egg curry and this is one of the many dishes I make regularly.  Its simple and frankly a no brainer for me and  so I thought of sharing it withy you too!

You possibly can’t go empty stomached if you had few eggs lying in your fridge. Omelette, fried, poached, boiled, scrambled, baked, curried …. simply have it any way you want to for a complete meal! For those you cannot, I am afraid I can simply say you are missing out on an eggcellent cooking samaritan! Not that I eat or cook eggs everyday but its a psychological support for me to see eggs in the house as I know if there is nothing else,my trusty egg will save the day!

Health Benefits of Eggs

Eggs contain 12 vitamins and minerals and lots of  protein with minimal saturated fat! These days you can also find eggs infused with omega 3! I remember my husband buying and feeding me those throughout both my pregnancies! My mom found that hilarious and used to tease us that he will sure be disappointed if the baby turned to be anything short than being Einstein 🙂 !

So eggs as long as cooked well and due to its nutritional benefits, is one of the foods that you must have in your pregnancy diet. As for its bad rap about it being high in cholesterol, simply cut out the yolk and eat the whites and limit intake to 1 or 2 a day!

Drop the Bad Egg!

One should also keep few things in mind when buying and cooking eggs as they can also be highly contaminated with salmonella and give you food poisoning if not handled properly. Always check the use before date on the carton before buying and discard any with the tiniest of crack or defect which you are not sure about!

Store them in the fridge preferably in the carton to reduce temperature fluctuation! When you break an egg, see that it does not give a foul smell and that the egg white is gel-like, opaque and not watery. Even the egg yolk should be firm and not runny.

Boiled as well as cooked eggs once peeled should be consumed within two hours. Hard boiled eggs which are not peeled can be stored in the fridge for about a week or so.

One of the things which I absolutely love here is Switzerland is the colourful variety of boiled eggs one can buy straight in a box! They are perfectly boiled and look ever so beautiful even to display!

boiled-eggs

Make you Egg Curry

This dish is a very mild egg curry recipe perfect for the entire family and kids since I don’t use a lot of spices in it and the sweetness of the cashew paste or cream tones down the heat of the red chili powder. If you find it hard to make a paste of cashew nuts then use full fat cream instead. It requires a bit of stirring, frying and waiting but is very simple to make if you follow the steps.

Egg curry in cashew gravy

Egg Curry in Cashew Gravy

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 6

Ingredients

For the Curry 
      • Boiled eggs – 6

     

      • Tomato paste – 2 tbsp

     

      • Turmeric powder – 1 tsp

     

      • Chili powder – 1- 2 tsp or to taste

     

      • Salt to taste

     

      • Water – 1 cup

     

    Onions , finely chopped – 1Ginger Garlic Paste – 2 tsp

    • Oil – 3 tbsp
For the Cashew Paste
    • Cashew nuts – 10 – 12 kernels

 

    • Cloves – 3

 

    • Green cardamon – 4

 

  • A little water for soaking

Instructions

Prepare then Cashew Paste
    1. In a blender soak the cashew nuts, cloves and cardamon for about 10 mins and then blend it into a smooth paste. Keep aside for later use.
Prepping the boiled eggs (optional step, you can use the eggs without frying it
2. Make 4 cuts across the lenght of the eggs and marinate it with salt, turmeric powder and chilli powder.IMG_1651-1

3. Heat a little oil in a pan and gently fry the eggs till the skin changes the colour to a slight golden brown. Remove and keep aside.

Making the Curry
4. Add a little more oil in the same pan and bring it to a heat. Add the onions to it and fry till it becomes a slight bit golden brown in colour.
5. Next add the ginger garlic paste to the onion and fry for further 3 minutes.IMG_1653-1
6 .When you do not get the raw smell of the ginger garlic paste, add the tomato paste,turmeric powder, chilli powder and salt and fry till you see droplets of oil at the bottom of the pan.IMG_1655-1

7. Now add the boiled eggs to the onion tomato mixture and coat the eggs well.

8. Next add the cashew paste to the eggs, mix so that the eggs are well coated with all the masala.IMG_1657-1

9. Finally add a cup of warm water to the pan, cover and cook till the gravy becomes thick.IMG_1661-1 (1)

10.Turn the heat off and serve hot egg curry with some plain boiled rice or chappatisEgg-Curry-1-768x623

Ingredients

For the Curry
Boiled eggs – 6
Onions , finely chopped – 1
Ginger Garlic Paste – 2 tsp
Tomato paste – 2 tbsp
Turmeric powder – 1 tsp
Chili powder – 1- 2 tsp or to taste
Salt to taste
Water – 1 cup
Oil – 3 tbsp
For the Cashew Paste
Cashew nuts – 10 – 12 kernels
Cloves – 3
Green cardamon – 4
A little water for soaking
* Click to ingredient to choose one

Directions

1
Prepare then Cashew Paste
2
In a blender soak the cashew nuts, cloves and cardamon for about 10 mins and then blend it into a smooth paste. Keep aside for later use.
3
Prepping the boiled eggs (optional step, you can use the eggs without frying it
4
2. Make 4 cuts across the lenght of the eggs and marinate it with salt, turmeric powder and chilli powder.
5
Heat a little oil in a pan and gently fry the eggs till the skin changes the colour to a slight golden brown. Remove and keep aside.
6
Making the Curry
7
Add a little more oil in the same pan and bring it to a heat. Add the onions to it and fry till it becomes a slight bit golden brown in colour.
8
Next add the ginger garlic paste to the onion and fry for further 3 minutes.
9
When you do not get the raw smell of the ginger garlic paste, add the tomato paste,turmeric powder, chilli powder and salt and fry till you see droplets of oil at the bottom of the pan.
10
Now add the boiled eggs to the onion tomato mixture and coat the eggs well.
11
Next add the cashew paste to the eggs, mix so that the eggs are well coated with all the masala.
12
Finally add a cup of warm water to the pan, cover and cook till the gravy becomes thick.
13
Turn the heat off and serve hot egg curry with some plain boiled rice or chappatis