Creamy Egg Curry / Masala – A very delicious creamy gravy. Best with rotis / parathas / pulao / ghee rice ..
1 tablespoon oil
1 teaspoon jeera (cumin seeds)
1 onion, thinly sliced (separate each layer)
10 cloves garlic, thinly sliced
½ - inch ginger, thinly sliced
½ teaspoon red chilli powder
1 ¼ teaspoon coriander powder
1/2 level teaspoon turmeric powder
2 tablespoon tomato puree
8 cashew nuts (soak in ¼ cup / 50 ml water / 3 tablespoon water for one hour and make a smooth paste in a small mixer bowl with soaked water) Cashew nut is the main ingredient which makes the gravy creamy and thick (like restaurant style)
¾ cup / 175 ml water (Please measure in Indian standard measuring cup of 200 ml / 8 oz)
½ teaspoon salt (or to taste)
½ teaspoon fennel powder (saunf powder)
2 boiled eggs (or 200 g paneer (cottage cheese) cut into cubes)
1 teaspoon chopped coriander leaves (optional)
Dilute red chilli powder, coriander powder and turmeric powder in 2 tablespoon water and keep aside (spice mix).
Heat oil in a karahi / pan on medium heat. Add jeera and fry until crisp and fragrant.
Add thinly sliced onion and fry until golden color on a medium heat.
Add sliced garlic and ginger. Fry until crisp and golden color.
Add diluted spice mix and stir well on a low heat for 1 – 2 minutes until the raw smell disappears and water dries up.
Add tomato puree, cashew nut paste, salt to taste, fennel powder and ¾ cup water. Mix all the ingredients well. Cover with a lid and cook on a medium heat for 5 – 7 minutes until the gravy boils well.
At this stage, add boiled eggs (or paneer), cover again and cook on a low heat for another 5 – 7 minutes.
Now the gravy is thick and creamy in consistency. Sprinkle chopped coriander leaves (optional). Serve with Indian breads / pulao / ghee rice / jeera rice … If using paneer, consume immediately.