Egg Cashew Curry
This Kerala Style Egg Cashew Curry Recipe is a popular dish from the Indian state of Kerala, known for its rich and creamy flavor. The combination of eggs, cashews, and spices creates a unique taste experience that is both savory and slightly sweet.
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Ingredients
- Spring Onion — 1 piece (chopped)
- Eggs — 2 piece (whole)
- tomato pulp — 1 piece (chopped)
- Ginger — 1 piece (chopped)
- Cashew Nuts — 14 g (whole)
- Potato — 2 piece (chopped)
- garam masala powder — 0.25 piece (ground)
- oil (optional) (whole)
- kosher salt (optional) (whole)
- Garlic — 3 piece (chopped)
- Turmeric Powder — 0.5 piece (ground)
- Red Chilli Powder (Lal Mirch) — 1 piece (ground)
Method
- Soak the cashews in hot water for 15 to 20 minutes. Grind to a smooth paste.
- Boil the eggs for 15 minutes. Peel, cut in half and keep aside.
- Heat oil in a kadhai. Add spring onion, ginger and garlic. Cook for 10 seconds.
- Add tomato pulp, turmeric, red chilli and garam masala. Cook for 4 to 5 minutes.
- Add 1 cup water and cubed potato. Bring to a boil.
- Add salt, cover and cook till the potatoes are soft.
- Add cashew paste and cook for 3 to 4 minutes, stirring often.
- Turn off the gas. Add the eggs and serve.
Common questions
- How many calories in one plate of Egg Cashew Curry?
- 144 kcal per plate.
- How much cooking time?
- 31 min — 15 min prep, 16 min cooking.