Kerala Style Rich Creamy Egg Cashew Curry Recipe

Yeleena Thomas
Kerala Style Rich Creamy Egg Cashew Curry Recipe
1855 ratings.

Rich Creamy Egg Cashew Curry Recipe is a Kerala-Coastal cuisine recipe which deliciously combines rich creamy cashew based curry and boiled eggs. Kerala is known for its wide availability of nuts especially cashews. People here have been using cashews in their dishes. This recipe is a sumptuous egg curry. This Rich Creamy Egg Cashew Curry is rich, creamy and yummy side dish to hot Phulkas.

Did you Know: Egg is a good source of protein and healthy fats. It is a source of vitamin A, folate, B5, B12, B2, phosphorus, selenium along with Vitamin D, E, K, B6, calcium, and zinc.

If you like this recipe, also try our other recipes cooked with eggs

  1. Boiled Egg White Sandwich Recipe
  2. Egg White Cheese Scrambled Eggs With Spinach & Caramelized Onion Recipe
  3. Egg Butter Masala Recipe
  4. Egg Biryani Recipe (With Coconut Milk)

Cuisine: Kerala Recipes
Course: Dinner
Diet: Eggetarian
Prep in

15 M

Cooks in

30 M

Total in

45 M


2 Servings


  • 2 Whole Eggs , hard boiled and cut to half
  • 7 Cashew nuts
  • 1 Onion , chopped
  • 1 Tomato , chopped
  • 2 Potato (Aloo)
  • 1 inch Ginger
  • 3 Garlic
  • 2 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Red Chilli powder
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1/4 teaspoon Garam masala powder
  • 1 tablespoon Fennel seeds (Saunf)
  • 2 tablespoons Coriander (Dhania) Leaves , chopped
  • 2 sprig Curry leaves
  • Oil , as required
  • Salt , to taste

How to make Kerala Style Rich Creamy Egg Cashew Curry Recipe

  1. To prepare Rich Creamy Egg Cashew Curry Recipe, soak cashews in hot water for 15-20 minutes.

  2. Hard boil the eggs, peel and keep aside.

  3. Grind the cashews to a smooth paste in a mixer adding a little water.

  4. In a blender, take chopped onions, tomatoes, ginger, garlic, chilly, turmeric, coriander, garam masala, and fennel seeds.

  5. Blend it to a smooth paste.

  6. In a kadai, add oil. Once the oil is hot, splutter mustard seeds.

  7. Add the curry leaves. Let them splutter for a few seconds.

  8. Add the onion-tomato paste and roast till the raw smell leaves.

  9. Add 1 cup water and chopped potatoes and bring it to a boil.

  10. Add salt, close the lid of the kadai, and let the potatoes cook.

  11. Once the potatoes are cooked soft, add the cashew paste and mix well. Make sure that it comes to boil but does not boil much, since there is risk of cashew paste causing the gravy char.

  12. Take it off heat and add the slit egg pieces.

  13. Garnish Rich Creamy Egg Cashew Curry with chopped coriander leaves. Serve hot with rotis/phulkas.