Kerala Style Rich Creamy Egg Cashew Curry Recipe
Rich Creamy Egg Cashew Curry Recipe is a Kerala-Coastal cuisine recipe which deliciously combines rich creamy cashew based curry and boiled eggs. Kerala is known for its wide availability of nuts especially cashews. People here have been using cashews in their dishes. This recipe is a sumptuous egg curry. This Rich Creamy Egg Cashew Curry is rich, creamy and yummy side dish to hot Phulkas.
Ingredients
-
2 Whole Eggs
-
hard boiled and cut to half
-
7 Cashew nuts
-
1 Onion
-
chopped
-
1 Tomato
-
chopped
-
2 Potato (Aloo)
-
1 inch Ginger
-
3 Garlic
-
2 teaspoon Coriander Powder (Dhania)
-
1 teaspoon Red Chilli powder
-
1/2 teaspoon Turmeric powder (Haldi)
-
1/4 teaspoon Garam masala powder
-
1 tablespoon Fennel seeds (Saunf)
-
2 tablespoons Coriander (Dhania) Leaves
-
chopped
-
2 sprig Curry leaves
-
Oil
-
as required
-
Salt
-
to taste
Instructions
Step 1
To prepare Rich Creamy Egg Cashew Curry Recipe, soak cashews in hot water for 15-20 minutes
Step 2
Hard boil the eggs, peel and keep aside
Step 3
Grind the cashews to a smooth paste in a mixer adding a little water
Step 4
In a blender, take chopped onions, tomatoes, ginger, garlic, chilly, turmeric, coriander, garam masala, and fennel seeds
Step 5
Blend it to a smooth paste
Step 6
In a kadai, add oil
Step 7
Once the oil is hot, splutter mustard seeds
Step 8
Add the curry leaves
Step 9
Let them splutter for a few seconds
Step 10
Add the onion-tomato paste and roast till the raw smell leaves
Step 11
Add 1 cup water and chopped potatoes and bring it to a boil
Step 12
Add salt, close the lid of the kadai, and let the potatoes cook
Step 13
Once the potatoes are cooked soft, add the cashew paste and mix well
Step 14
Make sure that it comes to boil but does not boil much, since there is risk of cashew paste causing the gravy char
Step 15
Take it off heat and add the slit egg pieces
Step 16
Garnish Rich Creamy Egg Cashew Curry with chopped coriander leaves
Step 17
Serve hot with rotis/phulkas