Creamy Egg Masala | Egg Curry with Cashew nuts

Creamy Egg Masala

Egg curry with a creamy cashew nut gravy.
Prep Time: 15 minutes
Cooking Time: 30 minutes
Serves: 2 to 3
Ingredients:

1. Hard boiled eggs- 2 or 3
2. Cashew nuts- 12 to 14
3. Cumin seeds – 1/4 tsp
4. Onion,finely chopped- 1 large( about 1 cup)
5. Green chilies,cut into two – 1 ( or according to taste)
6. Ginger and garlic ,finely chopped – 2 tsp
7. Turmeric powder – 1/4 tsp
8. Kashmiri chili powder- 3/4 to 1 tsp (or according to taste,See notes)
9. Coriander powder – 1 tsp
10. Garam masala powder- 1/2 tsp
11. Tomato,chopped- 1 small (about 1/4 cup)
12. Water – 1 cup( or as required)
13. Coriander leaves,chopped – 1 tbsp
14. Salt- To taste
15. Oil- as required

Instructions:

• Soak cashew nuts in warm water for about 15 minutes.Grind this to form a smooth paste.Keep aside.
  

• Heat  oil in a pan,add cumin seeds and let it splutter.Next add onion and green chilies and saute until it turns translucent.Add ginger and garlic  and saute until onion turns golden brown.
  

• Reduce flame to low and add turmeric powder,kashmiri chili powder,coriander powder and garam masala powder.Fry for about 30 seconds,stirring continuously.
  

• Now add tomato and mix well.Add 1/8 cup water and cook over medium flame until tomato turns mushy.
  

• Cook until masala starts to leave the sides of the pan.Now add the cashew nut paste and mix well until combined.
  

• Now add  1 to 1.5 cups water ( or  as required) and salt to taste.
  

• Bring this to a boil , add hard boiled eggs and coriander leaves.Cover the eggs with the gravy and cook for few more minutes.Serve with chapathi or pulav.
  

NOTES

• Adjust the quantity of Kashmiri chili powder according to your taste.
• Adjust the quantity of water according to the amount  or consistency of gravy required.