Indian Egg Curry In Cashew Gravy

Curried boiled egg or ‘Anda curry’ as called in Hindi is a cheaper protein substitute for chicken and those who do not prefer to eat meat.

Extremely popular in the Indian subcontinent, there are many versions of an anda curry recipe. Eating egg curry and rice is a comforting meal in many homes especially as a mid week curry or a popular filling lunch on the menu of street side food stalls.

Although the curry base for this boiled egg curry recipe is similar to most curried egg, you get a creamy mild texture because of the added cashew paste.

Ingredients For Indian Egg Curry

There are different types of Indian egg curry recipes that you can find on the internet.

Most egg gravy base is  made using the classic Indian curry sauce base with onions, tomatoes, ginger and garlic.

I have added a few more ingredients. This is what you will need to make Indian style egg curry at home.

FRESH OR PANTRY ITEMS 

⇒ 6 boiled eggs
⇒ 2 tbsp tomato paste
⇒ 10 – 12 kernels cashew nuts

⇒  1 onion
⇒ 2 tsp ginger garlic paste

⇒ 1 cup water

⇒ handful of fresh coriander leaves / cilantro leaves

⇒ 3 tbsp oil

⇒ Salt to taste

SPICES USED 
⇒ Chili powder ( click here to read about kashmiri chilli powder used in this recipe)

⇒  3 cloves (click here to read about the benefits and uses)

⇒ 4 green cardamon (click here to read about the benefits and uses)

⇒ 1 tsp turmeric powder (click here to read about the benefits and uses)

SUBSTITUTES 

⇒  Substitute cashewnuts with almonds or almond powder or cream.   

⇒  Use mustard oil or ghee

How To Make Egg Curry – Steps with Images

Below is the step wise method on how to prepare this creamy mild hard boiled egg curry at home.

STEP 1 

Boil eggs and marinate with chilli powder, turmeric and salt.Flash fry the eggs in 2 tsp of oil and set aside. This is an optional step. you can choose to use plain boiled instead.

STEP 2

Fry the whole spices that is green cardamoms and cloves in the remaining oil.

Fry onion and ginger-garlic paste in oil until light brown in colour.

STEP 3

Add the tomato paste, turmeric powder, chilli powder and salt and fry till you see droplets of oil at the bottom of the pan.

STEP 4

Add the boiled eggs and coat it well with the tomato-onion fried paste.

STEP 5

Add the pre-blended cashew paste to the eggs, mix so that the eggs are well coated with all the masala.

STEP 6 

Finally add a cup of warm water to the pan, cover and cook till the gravy becomes thick. You can add coriander leaves at his point if you wish.

STEP 7 

Serve Egg curry with plain boiled rice or Indian flat bread.

Here is a short-short stepwise video for making Egg Curry Recipe.

Cooking Notes and FAQ’s

1. You do not need to cook the onions until brown, saute it until translucent.
2. Adjust chilli powder as per your liking.
3. The sauce will start to stick to the bottom of the pan as soon as you add cashew paste. Use teaspoon of water to scrap the bottom.
4. The step where you marinade and flash fry the boiled eggs is an optional step. You do not need to fry the eggs. You can use simple boiled eggs instead.

How do I make a cashew nut paste for a smooth creamy gravy?

To make a creamy gravy sauce use any blender that you have or one that you make smoothie in.

Soak the cashewnuts and the whole spices for about 20 minutes to make it softer.

This blender from Ostro pro does a good job and comes with an added chopper attachment too.

Is Egg Curry Keto Friendly ?

Keto diet, low carb diet, paleo, Atkins whatever type of diet you follow all have one ingredient that they suggest eating plenty off and that it … you guessed right EGGS!!

Eggs contain 12 vitamins and minerals and lots of protein with minimal saturated fat!

To cut out on the cholesterol, simply discard the yolk and eat the whites and limit intake to 1 or 2 a day!

So this recipe is perfect of you are on a low carb diet.

Where can I buy whole spices ?

The recipe uses simple ground spices and whole spices that are easy to find and buy. You can buy the spices online too by clicking this link here.

Other Creamy Indian Recipes

Easy Fish Korma 

Mughlai Chicken Rezala 

Meatballs In fennel Sauce