ISLAMABAD: Cashew Egg Curry is a simple and delicious recipe that appeals to both kids and adults. The cashew nuts add a rich, nutty flavor, making it a great choice for a hearty lunch or dinner.
Ingredients:
- 4 large eggs
- 1 cup soaked cashews
- 3 medium onions, finely chopped
- 3 chopped tomatoes
- ½ cup whisked yogurt
- ½ cup cream
- 2 tablespoons ginger-garlic paste
- 1 ½ tsp cumin seeds
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- Salt (to taste)
- Oil or ghee
- Chopped coriander leaves (for garnish)
- Ginger slivers (for garnish)
Instructions:
- Start by boiling the eggs in a large pan. Once boiled, let them cool. While they’re cooling, drain the soaked cashews, place them in a jar, and blend with a little water until smooth. Cut eggs in halves once eggs are cooled.
- In a pan, heat some oil or ghee. Add the cumin seeds and let them splutter. Then, incorporate the chopped onions and ginger-garlic paste, sautéing until the onions turn translucent.
- Next, add the chopped tomatoes along with the spices—salt, turmeric powder, coriander powder, red chili powder, and garam masala. Stir well, cover, and cook until the tomatoes are soft and mushy.
- Once cooked, turn off the heat and let the mixture cool. Then, transfer it to a blender and blend until smooth.
- Return the blended paste to the same pan, adding a little oil or ghee. Cook for 2-3 minutes before mixing in the cashew paste, yogurt, and cream. Stir well to combine the ingredients and thicken the gravy.
- At this stage, you can add water to reach your preferred gravy consistency and adjust the spices to taste. Add the halved boiled eggs to the gravy, allowing them to soak in the flavors for 5-7 minutes.
- Finally, garnish the cashew egg curry with chopped coriander leaves and ginger slivers. And there you have it—your Cashew Egg Curry is ready to enjoy!
