Shahi Egg Curry Recipe in Tomato & Cashew Gravy
Introduction
Shahi Egg Curry is a delightful dish, perfect for your weekend meals or house parties. This North Indian-inspired recipe features boiled eggs in a rich, creamy gravy made from tomato puree, cashews, and a blend of aromatic spices. The luxurious and flavorful curry is sure to impress your guests with its authentic taste. It pairs beautifully with naan, paratha, or rice, making it a versatile addition to your dinner menu.
Cuisine:
North Indian Recipes
Course:
Dinner
Diet:
Eggetarian
Ingredients
| Ingredients | Quantity |
|---|---|
| Eggs | 4 |
| Tomato puree | 1 ½ cups |
| Onion (finely chopped) | 2 |
| Garlic | 6 cloves |
| Ginger | 1-inch piece |
| Bay leaf | 1 |
| Turmeric powder | ½ teaspoon |
| Red chili powder | 1 teaspoon |
| Garam masala powder | 1 teaspoon |
| Kasuri methi (dried fenugreek leaves) | 1 teaspoon |
| Cashews (ground into paste) | ¼ cup |
| Olive oil | As needed |
| Salt | To taste |
Preparation Time
- 30 minutes
Cooking Time
- 60 minutes
Instructions
-
Boil the Eggs:
Start by placing the eggs in a saucepan and covering them with water. Boil the eggs for 15 minutes. Once done, turn off the heat and let the eggs cool. Peel the eggs and set them aside. -
Prepare the Ginger-Garlic Paste:
In a mortar and pestle, grind the ginger and garlic into a smooth paste. -
Sauté the Aromatics:
Heat some olive oil in a large kadhai (wok). Add the chopped onions, ginger-garlic paste, and bay leaf. Sauté the mixture until the onions turn soft and golden. -
Cook the Gravy:
Once the onions are softened, add the tomato puree, turmeric powder, red chili powder, and garam masala powder. Stir everything together and cook for about 2 minutes, allowing the spices to bloom. -
Add Cashew Paste and Eggs:
Now, add the ground cashew paste to the kadhai. Mix well and add the boiled eggs. Stir gently to coat the eggs with the gravy. -
Simmer the Curry:
Cover the kadhai and let the curry cook for 5 to 10 minutes, allowing the flavors to blend together. -
Finish with Kasuri Methi:
Once the curry is cooked, sprinkle kasuri methi (dried fenugreek leaves) over the top and give it one last gentle stir. This adds a wonderful aroma and flavor to the curry. -
Serve:
Serve your Shahi Egg Curry with warm Lachha Paratha, Hyderabadi Vegetable Biryani, or a side of Burani Raita for a complete meal. This rich and aromatic curry is perfect for a special family dinner or a festive occasion.
Tips:
- If you want a smoother gravy, you can blend the onion and tomato mixture before adding the cashew paste.
- Adjust the spice level by increasing or decreasing the amount of red chili powder and garam masala.
- To enhance the richness, you can add a touch of cream towards the end of the cooking process.
This Shahi Egg Curry will be a hit on your dinner table, with its creamy texture, aromatic spices, and delicious flavor. It’s the perfect choice for any occasion when you’re looking to serve something special. Enjoy!
