RICH CREAMY EGG- CASHEW CURRY

3

On a lazy day, you open up the fridge and wonder what to cook .That’s when you realize that the grocery is almost finished and what is left is bits and pieces of everything. Suddenly you panic. It is almost breakfast time and when the family is gearing up to start their daily chore you may have to end up feeding them plain toast. Then suddenly you glance on the egg rack. Voila you have 1 or 2 eggs. A quick egg curry is what you need which will go well with rotis, appams, dosa, bread and even rice. You are a genius now. You are happy. Your family is well fed and happy. All the tummies are happy and ready to tackle the day.

Eggs are the most common and regularly found in every kitchen. But we get bored of the same old style of egg preparation. However, eggs are the most versatile

Egg curry is found in every cuisine. There are so many varieties of egg curries that it is difficult to keep count. A rich egg curry is a delight to have with rotis, appams or even bread.

Today’s recipe is a royal egg curry. I say ‘royal’ because it has extensive use of cashews. Cashews provide a creamy and sweet texture to the spicy egg curry.

INGREDIENTS:

Eggs – 2 hard boiled

Onion – 1 large

Tomatoes – 2 medium

Potatoes – 2 medium

Ginger – Garlic paste – 1 tblspn

Cashews – 6-8

Coriander Powder – 2 tsp

Chilli Powder – 1 tsp

Turmeric Powder – 1/4 tsp

Garam Masala Powder – 1/4 tsp

Fennel Seeds / saunf – 1 tblspn

Curry Leaves – 2 stems

Mustard Seeds – 1/2 tsp

Chopped Coriander leaves – 2 tblspn

Oil – 1 tblspn

Salt to taste

INSTRUCTIONS:

  1. To prepare Rich Creamy Egg Cashew Curry Recipe, soak cashews in hot water for 15-20 minutes.
  2. Hard boil the eggs, peel and keep aside.
  3. Grind the cashews to a smooth paste in a blender adding a little water. Keep aside.
  4. In a blender, take chopped onions, tomatoes, ginger – garlic, chilly, turmeric, coriander, garam masala, and fennel seeds.
  5. Blend it to a smooth paste.
  6. In a kadai, add oil. Once the oil is hot, splutter mustard seeds.
  7. Add the curry leaves. Let them splutter for a few seconds.
  8. Add the onion-tomato paste and roast till the raw smell leaves.
  9. Once the oil starts separating , add 1 cup water and chopped potatoes and bring it to a boil.
  10. Add salt, close the lid of the kadai, and let the potatoes cook.
  11. Once the potatoes are cooked soft, add the cashew paste and mix well. Make sure that it comes to boil but does not boil. Boiling it may cause the gravy to split.
  12. Take it off heat and add the slit egg pieces.
  13. Garnish Rich Creamy Egg Cashew Curry with chopped coriander leaves. 

    Serve hot with rotis/phulkas/appams/bread.

Note: This recipe is also featured in Archana’s Kitchen.2

 

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