Mildly spiced easy to make Indian Egg Curry recipe in creamy cashew gravy. This recipe is guaranteed to be dish the whole family can enjoy.
There are different types of Indian egg curry recipes that you can find on the internet.
Most recipes are made using the classic Indian curry sauce made with onions, tomatoes, ginger and garlic.
What makes each dish give a unique taste is in the proportion of one or two single ingredients used in the recipe.
In some egg curry recipes, they use more onions, others may include using tomatoes, yoghurt or even water to give the gravy a thin consistency.
In this egg curry recipe, I have topped the usual curry sauce with cashew gravy and few whole spices.
This is a simple recipe and a no brainer for me, as I am sure it will get eaten … fast!!
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!
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 every day but it is of metal satisfaction knowing that their eggs in the house as I know if there is nothing else, my trusty egg will save a meal!
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!
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.
To cut out on the cholesterol, simply discard the yolk and eat the whites and limit intake to 1 or 2 a day!
One should also keep a 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.
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 in Switzerland is the colourful variety of boiled eggs one can buy straight in a box!
3. 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.
Ground Spices: Turmeric and red chilli powder (any chilli powder you have as long as it has a slight bite. or replace it with fresh chillies)
Whole Spices: Green cardamom and cloves
4. The cashew paste gives the curry a creamy thick texture. Soak the cashew nuts and whole spices in some water before grinding. If you are not too keen on cashew nuts, then use cream instead.
2. Fry onion and ginger-garlic paste in oil until light brown in colour.
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.
4. Add the boiled eggs and coat it well with the tomato-onion fried paste.
5. Add the rep-blended cashew paste to the eggs, mix so that the eggs are well coated with all the masala.
6. Finally add a cup of warm water to the pan, cover and cook till the gravy becomes thick.
7. Serve Egg curry with plain boiled rice or Indian flat bread.
Here is a short-short stepwise video for making Egg Curry Recipe.
This is a simple recipe made with using spices that you can buy from any supermarket.
I hope you try the dish and share your pics or thoughts about it.
|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 - 1, finely chopped|
|Ginger 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 the cashew nuts|