Creamy Egg Curry
Hello there, are you confused what to cook on a weeknight dinner and find it really confusing to plan something new everytime? I know that feeling, it happens at my home as well. But yes I combat it with varieties of daal, soups and egg curries on weeknights. This Creamy Egg Curry is one such curry which makes it a perfect companion on a cold weeknight with a small portion of rice.
I had my Creamy Egg Curry with Vegetable Pulao and kept asking for more and more and more. The creaminess of the curry makes it a great guilty pleasure but at the same time really filling too. You have to try it to believe me. I also prep my eggs by boiling them on a weekend and keeping them with their shells in an airtight container in the fridge for the use across the week. This way I can cut short the time needed to boil them everytime I want to have egg curry.
And yes who doesn’t like coriander leaves? I load the curry up with bunch of it and eat it warm with rice or couscous sometimes as well.
Creamy Egg Curry
In a wok/heavy pan add a 2-3 tsp of oil and add once it is hot enough add the cumin seeds to crackle. And soon after that add the sliced onion. Saute till they turn translucent. Add the ginger garlic paste and cook for another 2-3 mins.
Add the cashew nuts and mix everything well. Transfer this to a blender and blend it into a smooth paste. In the same pan, add the remaining oil and transfer this blended mixture. Add the tomato puree and add all the spices (turmeric powder, red chilli powder, coriander powder) except the garam masala and bring everything to a good simmer for another 5-10 mins.
Add the boiled egg to this gravy now. You can slice it into two halves and that will guarantee that the flavor reaches into the egg too or keep it whole (your choice). Add the heavy cream, garam masala and salt and mix everything well. Bring it to a boil and let it simmer for another 4-5 mins. Garnish it with fresh coriander leaves. And serve it hot with rice.
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