Creamy Egg Curry – A creamy egg curry, goes well with pulao / parathas / rotis …
For onion and cashew nut paste:
1 tablespoon oil
1 big onion, chopped (separate each layer)
Heat oil in a small on medium heat. Add chopped onion and fry until golden brown color. Cover and keep aside for 10 - 15 minutes.
For cashew nuts:
Soak 8 cashew nuts in 2 tablespoon water for one hour and make a smooth paste with fried onion (along with the soaked water) in a small mixer bowl.
1 tablespoon oil
2 small cinnamon sticks
1 onion, thinly sliced
¾ teaspoon red chilli powder
1 teaspoon coriander powder
½ teaspoon turmeric powder
150 ml water
¾ teaspoon salt (or to taste)
Cashew nut - onion paste
2 boiled eggs
1 teaspoon chopped coriander leaves
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside.
Heat oil in a pan / karahi on a medium heat. Add cloves, cardamom and cinnamon sticks. Fry until fragrant (1 minute).
Add sliced onion and fry until golden color and crisp.
Add diluted spice mix. Stir well on a low heat until the raw smell goes and water dries up (approximately 3 minute on a low heat).
Add 150 ml (less than 1 cup water. Gravy won’t be tasty, if it is too thin in consistency) and salt to taste.
Mix all the ingredients well. Cover with a lid and cook on a medium heat for 8 – 10 minutes until the gravy boils well.
When the gravy boils nicely, add cashew nut – onion paste. Stir well. Adjust salt if required. Cover again and cook on a low heat for another 8 minutes. Gravy is ready now.
In a serving bowl, arrange boiled egg and pour the gravy over it. Consume this curry after half an hour. Then it will absorb all the flavours. Serve with pulao / rotis …