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Creamy Egg curry | Indian style egg curry

CREAMY EGG CURRY

INGREDIENTS:

Hard boiled eggs  - 6 Nos

Chopped onion - 2 cup

Tomato puree - 1 cup

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Green chili - 2 Nos

Oil - 2 tbsp

Cinnamon - 1 inch piece

Cloves - 5 nos

Green cardamom - 4 Nos

Coriander powder - 1 tbsp

Chili powder - 2 tsp

Turmeric powder - 1/2 tsp

Garam masala - 1/2 tsp

Salt to taste 

Hot water - 1.5 Cup

Fresh Cream - 2 tbsp + 2 tbsp for garnishing

Coriander leaves 

TO GRIND:

Cashew nuts - 15 Nos

Hot water - 1/4 Cup

 

METHOD :

1. Soak the cashew nuts in hot water for 15 minutes and grind into a smooth paste.

2. Heat a pot and add oil. When oil heats up add cinnamon, cloves and green cardamom. Saute it for 10seconds.

3 Add chopped onion and saute until the onion become brown in color.

4. Add green chilies, garlic paste and ginger paste. Saute it for a minute.

5. Add tomato puree and saute until the water content gone completely.

6. Add coriander powder, chili powder and turmeric powder. Saute until the raw smell of spices gone.

7. Add hot water , cashew paste and 2 tbsp of fresh cream. Mix well. Check the consistency of gravy.

8. Add salt and garam masala. Mix well. 

9. Add boiled eggs and mix well. Make sure the eggs are well coated with gravy. Switch off the flame after 2 minutes.

10. Add chopped coriander leaves and garnish with fresh cream.

NOTE:

1. Always add the spice powders after keeping the stove into low heat.

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