Shahi Egg Curry in Creamy Tomato Cashew Gravy

Shahi Egg Curry in Tomato & Cashew Gravy

Indulge in the richness of North Indian cuisine with this Shahi Egg Curry, where perfectly boiled eggs are simmered in a velvety tomato and cashew gravy. Known for its luxurious flavors, this dish is a delightful blend of aromatic spices, creamy cashew paste, and the delicate essence of kasuri methi. It’s a wholesome meal ideal for a cozy dinner or when you wish to impress your guests with something both flavorful and elegant. Serve it alongside some fragrant Hyderabadi Vegetable Biryani or Pudina Lahsun Laccha Paratha, and don’t forget a side of Burani Raita to complete the experience.

Ingredients:

Prep Time:

Cook Time:

Total Time:

Servings:

4

Instructions:

1. Prep the Ingredients:

   • Begin by preparing all your ingredients. First, hard boil the eggs and set them aside to cool.
   • If you’re making homemade tomato puree, blend fresh tomatoes until smooth and set it aside.
   • In a pestle and mortar, combine the ginger and garlic cloves. Pound them into a coarse paste to infuse the curry with rich, aromatic flavors.

2. Sauté the Onions and Spices:

   • Heat a pan over medium heat and add a generous amount of Figaro Pure Olive Oil for cooking.
   • Add the finely chopped onions to the pan and sauté for 3-4 minutes until they soften. Be cautious not to caramelize the onions — they should remain translucent and lightly golden.
   • Next, add the ginger-garlic paste to the pan and cook for another 2 minutes, stirring occasionally until the paste loses its raw aroma.

3. Add Tomato Puree and Spices:

   • Stir in the homemade tomato puree along with the bay leaf, turmeric powder, red chili powder, and garam masala powder.
   • Let the mixture cook for 5-6 minutes, allowing the tomato base to thicken and the spices to bloom.

4. Incorporate the Cashew Paste:

   • Add the ground cashew nut paste to the pan and stir well. This will give the curry its creamy, luxurious texture. Let the curry simmer for another 5 minutes, ensuring the cashew paste blends smoothly into the tomato gravy.

5. Add the Boiled Eggs:

   • Gently add the boiled eggs into the gravy, ensuring they are coated well with the sauce. Cover the pan and let it simmer for 5-10 minutes, allowing the flavors to meld together and the eggs to absorb the rich curry sauce.

6. Final Touches:

   • Once the curry is cooked to perfection, add a pinch of kasuri methi (dried fenugreek leaves) for that signature aroma and flavor. Stir it in gently.
   • Taste the curry and adjust the salt if necessary.

7. Serve and Enjoy:

   • Serve this Shahi Egg Curry hot, paired with a side of Hyderabadi Vegetable Biryani, Pudina Lahsun Laccha Paratha, and a bowl of cool Burani Raita. The combination of flavors will take your tastebuds on an unforgettable journey.

Nutritional Information (Approximate per serving):

Dietary Information:

• Diet: Eggetarian (Vegetarian with eggs)
• Cuisine: North Indian
• Course: Dinner
• Flavor Profile: Rich, Spicy, Aromatic, Creamy

This Shahi Egg Curry in Tomato & Cashew Gravy is a celebration of rich textures and deeply satisfying flavors. The cashew paste adds a creamy sweetness that balances the spices perfectly, making it a dish to savor with every bite. Whether you’re enjoying it for a weekday meal or serving it during a special dinner gathering, this curry promises to be the star of your table.