Here’s a welcome diversion from all the egg curries involving tomatoes. If you want to try out an egg curry that is different and tastes spectacular, you are surely going to love this creamy egg curry. The gravy is slightly thick and is enjoyed best when dunked into with some parathas or ghee laden rotis. Needless to say, this creamy egg curry is easy to make. So try something new with eggs and I promise you a wonderful cooking and eating experience.
Cooking this creamy egg curry will require just one pan or kadhai, once you have hard-boiled the eggs. To get the perfect eggs everytime, fill a wide mouthed pot with enough water so that the eggs get submerged. Add some salt into the water and stir. The salt prevents the eggs from breaking. Add the eggs and let it boil for 8-10 minutes on medium to high heat. As soon as it’s done, transfer the eggs to a bowl with water and ice. This step will prevent it from cooking further. Once it cools down a bit, de-shell the eggs and set them aside.
Ingredients in this Creamy Egg Curry
The ingredients for this creamy egg curry are basic ones that are easily available around you. The fundamentals of any Indian curry is the same – oil, onions, ginger, garlic, and some pantry spices. The same goes for this recipe. For the creamy texture, I have used some cashew paste as well as fresh cream. This recipe does not use any tomatoes.
The oil is first tempered with some whole spices like bay leaves, cinnamon, cardamom and cloves. after this, we add onions and cook them till they caramelise. The ginger and garlic paste adds a lot of flavour and pungency to the curry. All of this is cooked till they onions melt and assimilate well with the spices, and ended with the addition of cashew cream. The garnish of kasuri methi elevates the dish to a new level.
Preparation time – 15 minutes
Cook time – 20 minutes
Serves – 3
- 5 hard-boiled eggs
- 3 tbsp mustard oil
- 1 tsp ghee
- 2 bay leaves
- 1 cinnamon stick
- 2 cardamoms
- 2 cloves
- 120 g onions (around 3 medium onions)
- 15 g ginger-garlic paste (1 tbsp)
- 4 g sugar (1 tsp)
- Salt to taste
- 4 g cumin powder (1 tsp)
- 2.5 g black pepper powder (1/2 tsp)
- 30 g cashew paste (2 tbsp)
- 250 ml hot water ( 1 cup)
- 20 g fresh cream (1 1/2 tbsp)
- 2 green chilies
- 4 g garam masala (1 tsp)
- 15 g Kasuri methi (1 tbsp)
- Freshly chopped coriander leaves, for garnish
- Fill a wide mouthed pot with enough water so that the eggs get submerged. Add some salt into the water and stir. The salt prevents the eggs from breaking. Add the eggs and let it boil for 8-10 minutes on medium to high heat. As soon as it’s done, transfer the eggs to a bowl with water and ice. Once cooled down, de-shell the eggs and make slits in it.
- Add a teaspoon of salt, turmeric and red chili powder to the boiled eggs. Mix well.
- Heat mustard oil in a kadhai or wok. Fry the marinated eggs till it browns evenly and the skin becomes golden and crispy. Set aside.
- In the same kadhai, add some ghee. Temper with bay leaves, cinnamon stick, cardamom and cloves. Stir for a second.
- Add the onions and saute for 2-3 minutes till they become translucent and start to sweat.
- Add the ginger garlic paste and stir till the raw aroma of it fades completely.
- Season with salt, turmeric powder, cumin powder, coriander powder and black pepper powder. Saute well.
- Make a paste of soaked cashews and add to the masala. Mix it really well so that it combines well with all the spices.
- Add hot water to make a thick gravy.
- Pour some fresh cream over the gravy and let it come to a boil.
- Slit some fresh chillies and add it to the gravy. You can add more hot water if you like more gravy. But this curry tastes est when kept thick.
- Garnish it with garam masala, kasuri methi and fresh coriander leaves. Stir.
- Serve hot with parathas or pulao.