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Cashew Egg Curry Recipe

Cashew Egg Curry
How to make Cashew Egg CurryImage Credit: Istock

Cashew egg curry is an easy-to-make curry recipe perfect for kids and adults alike. The addition of cashew nuts gives it a rich and nutty flavour. Enjoy it for a wholesome lunch or dinner.

  • Total Cook Time 30 mins
  • Prep Time 15 mins
  • Cook Time 15 mins
  • Recipe Servings2
  • Easy

Ingredients of Cashew Egg Curry

  • 4 large eggs
  • 1 cup cashews, soaked
  • 3 medium onions, finely chopped
  • 3 tomatoes, chopped
  • ½ cup whisked yoghurt
  • ½ cup cream
  • 2 tablespoons ginger-garlic paste
  • 1 ½ teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 1 teaspoon red chilli powder (or as per taste levels)
  • 1 teaspoon garam masala
  • Salt (as per taste levels)
  • Oil or ghee
  • Coriander leaves, chopped (for garnish)
  • Ginger slivers (for garnish)

How to Make Cashew Egg Curry

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Take a large pan and put eggs in it. Boil them and let them cool down. In the meantime, drain soaked cashews put them into a jar and blend them to make a smooth paste with little water. After the eggs have cooled down, cut them in half.
In a pan, heat some oil or ghee. Now add cumin seeds and allow them to splutter. Add chopped onions and ginger-garlic paste, and saute it until translucent.
Now add chopped tomatoes along with spices – salt, turmeric powder, coriander powder, red chilli powder, and garam masala, stir and cover with a lid until the tomatoes are mushy and cooked.
After the mixture has cooked, turn off the burner and let it cool down. Now add this to a blender and make a fine paste of it.
Transfer the blended paste to the same pan along with a little oil/ghee. Cook for 2-3 minutes before adding the cashew paste, yoghurt and cream. Mix well so that all ingredients are combined well and the gravy thickens.
At this point you can add water as per your gravy requirement preference. Add spices to adjust the taste accordingly. Now take boiled eggs, cut them in half and add to the gravy. Allow the eggs to absorb the gravy for 5-7 minutes.
Garnish the cashew egg curry with chopped coriander leaves and ginger slivers. And voila! Your Cashew egg curry is ready to serve!
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