Egg curry
If you are looking for a curry that is rich, comforting and full of flavour, this creamy cashew egg curry is the perfect dish to try at home. Egg curry has long been a staple across Indian kitchens, with each family adapting it to their own style. This recipe is my own version, created especially for my daughter. The focus is on a smooth cashew and tomato gravy that brings creaminess without being too heavy, balanced with tamarind for a gentle tang.
The beauty of this curry lies in its simplicity. Everyday ingredients such as onions, ginger, garlic and green chillies come together with classic spices like turmeric, coriander and cumin to create a base that is both aromatic and warming. The cashew paste adds a natural sweetness, while mint leaves give freshness. When the boiled eggs are simmered in this silky sauce, they absorb all the flavours, making each bite satisfying and indulgent.
This dish is versatile and works well for both busy weeknights and special occasions. Serve it with steamed basmati rice for a homely meal, or pair it with naan, roti or paratha for a more festive spread. It also makes a wonderful addition to a full Indian thali. Whether you are new to cooking curries or want to explore a new variation, this restaurant-style egg curry is sure to become a regular feature on your table.
Ingredients
Method
- Heat oil in a deep bottomed vessel. Add the ingredients for seasoning. Let them splutter.
- Add the chopped onions and fry them until brown.
- Add the turmeric, ginger- garlic paste, green chillies and fry for a minute.
- Add the coriander powder, cumin powder and the mint leaves and fry for a minute. Add the ground paste and fry it on a medium flame until it is fried. Now
- Add the tamarind water, salt and chilli powder and boil for about minute.
- Garnish with coriander leaves and serve hot.