Kerala-Style Rich and Creamy Egg Cashew Curry
Indulge in the exotic flavors of Kerala with this rich and creamy Egg Cashew Curry. With a perfect blend of soft-boiled eggs and the subtle richness of cashew nuts, this dish is sure to make a delightful addition to your dinner table. This recipe offers a tantalizing experience for anyone looking to savor the essence of South Indian cuisine. Serve with freshly made rotis, phulkas, or rice to enjoy the flavors to the fullest.
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 15 minutes | 30 minutes | 45 minutes | 2 |
| Cuisine | Course | Diet |
|---|---|---|
| Kerala Recipes | Dinner | Eggetarian |
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 2 whole, hard-boiled and halved |
| Cashew nuts | 7 whole |
| Onion | 1, finely chopped |
| Tomato | 1, finely chopped |
| Potato | 2, peeled and chopped |
| Ginger | 1 inch, peeled |
| Garlic cloves | 3 |
| Coriander powder (Dhania) | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1/4 teaspoon |
| Fennel seeds (Saunf) | 1 tablespoon |
| Coriander leaves | 2 tablespoons, chopped |
| Curry leaves | 2 sprigs |
| Sunflower oil | As needed |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Protein | 10 g |
| Carbohydrates | 25 g |
| Fat | 15 g |
| Fiber | 6 g |
Instructions
-
Prepare the Cashew Paste
- Begin by soaking the cashew nuts in hot water for 15-20 minutes. This will soften the cashews and make them easier to blend.
- After soaking, grind the cashews to a smooth paste using a small amount of water. Set this creamy cashew paste aside.
-
-
Boil the Eggs
- Hard boil the eggs, peel them, and slice each egg in half. Keep them aside for later use.
-
Create the Curry Paste
- In a blender, combine the chopped onion, tomato, ginger, garlic cloves, coriander powder, red chili powder, turmeric powder, garam masala powder, and fennel seeds.
- Blend until a smooth, fragrant paste is formed. This will serve as the base of your curry.
-
Sauté the Spices
- Heat a tablespoon of sunflower oil in a large kadai or deep skillet over medium heat.
- Once the oil is hot, add the mustard seeds and allow them to splutter. Add the curry leaves and let them sizzle for a few seconds to release their aroma.
-
Cook the Curry Paste
- Add the blended onion-tomato paste to the kadai. Sauté it until the raw aroma dissipates and the paste thickens slightly. This should take around 5-7 minutes.
-
Add Potatoes and Simmer
- Pour 1 cup of water into the kadai along with the chopped potatoes. Stir well and bring the mixture to a gentle boil.
- Season with salt to taste, cover the kadai with a lid, and cook the potatoes until they are soft and tender, which should take about 10-12 minutes.
-
Incorporate the Cashew Paste
- Once the potatoes are tender, add the creamy cashew paste to the kadai and mix thoroughly.
- Allow the curry to heat through without bringing it to a vigorous boil, as this can cause the cashew paste to stick or char at the bottom.
-
Add the Eggs
- Carefully add the halved eggs to the curry, allowing them to absorb the flavors of the gravy. Gently spoon some curry over each egg to coat it.
-
Garnish and Serve
- Garnish your Rich Creamy Egg Cashew Curry with freshly chopped coriander leaves.
- Serve hot with soft rotis, phulkas, or steamed rice for a truly satisfying Kerala-style meal.
Tips for Perfecting Your Egg Cashew Curry
- Consistency Control: Adjust the thickness of the curry by adding more or less water, depending on your preference.
- Flavor Boost: A pinch of roasted fennel powder added at the end can enhance the aroma and flavor.
- Spice Level: For a milder version, reduce the red chili powder.
