Shahi Egg Curry Recipe – Tomato & Cashew Gravy
Description:
This Shahi Egg Curry is a rich and indulgent North Indian delicacy, perfect for special occasions or a hearty weeknight dinner. The dish combines boiled eggs in a flavorful tomato and cashew gravy that’s infused with a blend of aromatic spices. The smooth, creamy texture of the curry complements the soft-boiled eggs, making it a truly royal experience. Paired best with Hyderabadi Vegetable Biryani, Lacha Paratha, and a refreshing Burani Raita, this curry is bound to be a family favorite.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4 |
| Tomato puree | 1 1/2 cups |
| Onions (finely chopped) | 2 |
| Garlic cloves | 6 |
| Fresh ginger | 1-inch piece |
| Bay leaf | 1 |
| Turmeric powder | 1/2 tsp |
| Red chili powder | 1 tsp |
| Garam masala powder | 1 tsp |
| Kasuri methi (dried fenugreek leaves) | 1 tsp |
| Cashews (ground into a paste) | 1/4 cup |
| Olive oil | As required |
| Salt | To taste |
Nutritional Information (Per Serving, approximate):
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 14g |
| Carbohydrates | 15g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 300mg |
| Cholesterol | 186mg |
Preparation Time: 30 minutes
Cook Time: 60 minutes
Total Time: 90 minutes
Servings: 4
Cuisine: North Indian
Course: Dinner
Diet: Eggetarian
Instructions:
-
Boil the Eggs:
Begin by boiling the eggs. Place them in a saucepan, fill with water, and bring to a gentle boil. Let the eggs cook for about 15 minutes, then remove from heat and set them aside to cool. Once cooled, peel the eggs and set them aside for later. -
Prepare Ginger-Garlic Paste:
In a mortar and pestle (or using a food processor), grind the fresh ginger and garlic cloves into a smooth paste. This will be the base for the curry’s flavor. -
Cook the Base of the Curry:
Heat some olive oil in a pan or kadhai over medium heat. Add the finely chopped onions along with the ginger-garlic paste. Cook until the onions turn soft and golden brown. -
Add Tomato Puree & Spices:
Once the onions are ready, add the tomato puree, bay leaf, turmeric powder, red chili powder, and garam masala powder to the pan. Stir well to combine and allow the mixture to cook for about 2 minutes, allowing the flavors to meld together. -
Cashew Paste and Eggs:
Next, add the cashew paste into the pan and mix it well with the tomato-spice base. Gently add the boiled eggs, ensuring that the curry coats them evenly. Cover the pan and let it simmer for about 5-10 minutes to allow the eggs to absorb the flavors. -
Finish with Kasuri Methi:
Once the curry is cooked, add the kasuri methi and give it a final mix. The dried fenugreek leaves will enhance the aroma and bring the dish together. -
Serve:
Serve the Shahi Egg Curry hot, garnished with fresh coriander if desired. It pairs beautifully with Hyderabadi Vegetable Biryani, Lacha Paratha, and Burani Raita for an unforgettable meal.
Serving Suggestions:
For a complete and royal meal, serve this Shahi Egg Curry with a side of Hyderabadi Vegetable Biryani, crisp Lacha Paratha, and cooling Burani Raita. The combination of spices and flavors will transport you to the heart of North Indian cuisine, making it perfect for your weeknight dinner or any special occasion.
Tips:
- You can adjust the spice levels by altering the amount of red chili powder and garam masala according to your preference.
- For an extra touch of richness, you can add a splash of cream to the curry just before serving.
- If you prefer a slightly tangier curry, add a spoonful of yogurt along with the tomato puree.
Conclusion:
Shahi Egg Curry is an easy yet luxurious dish that promises an aromatic and flavorful experience. The blend of tomatoes, cashews, and a variety of spices creates a rich, creamy gravy that is both satisfying and indulgent. Whether you’re serving it on a weeknight or for a special celebration, this dish will be sure to impress everyone at the table!
