Shahi Egg Curry Recipe In Tomato & Cashew Gravy
Shahi Egg Curry Recipe In Tomato & Cashew Gravy is a lip smacking egg curry that is quick and easy to make and can be served along with parathas or a biryani. Serve it with Lachha Paratha for lunch or dinner.
The taste of Dhaba food is phenomenal and we usually find these dhabas on highways. They cook some amazing dishes in traditional style which enhances the flavour of the dish. Dhaba Style Egg Curry is one such recipes which is spicy, tasty and full of flavours.
Cashew nut paste is used along with tomato puree to give the rich creamy taste to this curry. Kasuri methi added at the end lifts up the flavours. Simple everyday spices are added in the right amount to make this egg curry mouthwatering.
If you like this recipe, you can also try other Egg Recipes such as
Did you Know: Olive oil is a healthier choice for cooking everyday indian food, because it is low in saturated fats and two it does not alter the taste of the food.
- 4 Whole Eggs
- 1-1/2 cups Homemade tomato puree
- 2 Onions , finely chopped
- 6 cloves Garlic
- 1 inch Ginger
- 1 Bay leaf (tej patta)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red Chilli powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves)
- 1/4 cup Cashew nuts , ground into paste
- Extra Virgin Olive Oil , for cooking
- 2 Salt , to taste
How to make Shahi Egg Curry Recipe In Tomato & Cashew Gravy
To begin making the Shahi Egg Curry Recipe, prep all the ingredients and keep them ready, hard boil the eggs, prepare the make the tomato puree. Follow - How To Make Tomato Puree
Into a pestle and mortar, add the ginger and garlic and pound to make a coarse mixture.
Into a pan, add in the olive oil, add the onions, pounded ginger and garlic and saute for a few seconds until the onions have softened. Take care not to caramelize the onions.
Once the onions have softened, add in the tomato puree, bay leaf, turmeric powder, red chili powder and garam masala powder.
Stir in the cashew nut paste and the boiled eggs. Cover the pan and simmer for about 5 to 10 minutes until the masalas come together to make a delicious egg curry.
Once done, stir in the kasuri methi into the Shahi Egg Curry and serve.