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11 August 2014

Creamy Egg Masala | Egg Curry with Cashew nuts

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Creamy Egg Masala

Egg curry with a creamy cashew nut gravy.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
  1. Hard boiled eggs- 2 or 3
  2. Cashew nuts- 12 to 14
  3. Cumin seeds - 1/4 tsp
  4. Onion,finely chopped- 1 large( about 1 cup)
  5. Green chilies,cut into two - 1 ( or according to taste)
  6. Ginger and garlic ,finely chopped - 2 tsp
  7. Turmeric powder - 1/4 tsp
  8. Kashmiri chili powder- 3/4 to 1 tsp (or according to taste,See notes)
  9. Coriander powder - 1 tsp
  10. Garam masala powder- 1/2 tsp
  11. Tomato,chopped- 1 small (about 1/4 cup)
  12. Water - 1 cup( or as required)
  13. Coriander leaves,chopped - 1 tbsp
  14. Salt- To taste
  15. Oil- as required
  • Soak cashew nuts in warm water for about 15 minutes.Grind this to form a smooth paste.Keep aside.

  • Heat  oil in a pan,add cumin seeds and let it splutter.Next add onion and green chilies and saute until it turns translucent.Add ginger and garlic  and saute until onion turns golden brown.

  • Reduce flame to low and add turmeric powder,kashmiri chili powder,coriander powder and garam masala powder.Fry for about 30 seconds,stirring continuously.

  • Now add tomato and mix well.Add 1/8 cup water and cook over medium flame until tomato turns mushy. 

  • Cook until masala starts to leave the sides of the pan.Now add the cashew nut paste and mix well until combined.

  • Now add  1 to 1.5 cups water ( or  as required) and salt to taste.

  • Bring this to a boil , add hard boiled eggs and coriander leaves.Cover the eggs with the gravy and cook for few more minutes.Serve with chapathi or pulav.

    • Adjust the quantity of Kashmiri chili powder according to your taste.
    • Adjust the quantity of water according to the amount  or consistency of gravy required.


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