Egg and Cashew Curry
IndianDinnerDesi eggsMedium
Boiled eggs in a creamy cashew and onion gravy — a mild, rich dinner for guests and special evenings.
Prep time12 min
Cook time25 min
Total time37 min
Servings4
Ingredients
- 4 eggs, boiled and peeled
- 1/2 cup cashews, soaked 20 minutes
- 2 onions, finely chopped
- 1 tomato, chopped
- 1 tbsp ginger-garlic paste
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1/4 cup cream
- 1/2 tsp salt
- 3 tbsp oil or ghee
- Fresh coriander for garnish
Method
- Blend the soaked cashews with 1/4 cup of water into a smooth paste.
- Heat oil and fry the onion until golden. Add ginger-garlic paste, tomato and spices. Cook 5 minutes.
- Add the cashew paste and 1 cup of water. Simmer 10 minutes, stirring often so it does not stick.
- Stir in the cream and garam masala.
- Add the halved boiled eggs and simmer 3 minutes. Garnish with coriander and serve hot with naan.
Nutrition — estimated per serving
Calories (estimate)340 kcal
Protein (estimate)13 g
Fat (estimate)25 g
Carbs (estimate)14 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Stir the cashew gravy often — it thickens quickly and can stick to the pan. Food safety: eggs must be fully boiled; serve hot. Allergens: contains egg, milk (cream) and tree nuts (cashew). Substitute: use almonds instead of cashews, or use extra cream and skip the nuts. Nutrition figures are estimates.