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

Hard boil the eggs, peel and keep aside.

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

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

Blend it to a smooth paste.

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

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

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

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

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

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.

Take it off heat and add the slit egg pieces.

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