Creamy egg curry is my favorite, I just love to pair this with some white rice on a cold day. Usually, I would use cornstarch and water to make the curry thicker, but I find cashews a more tasty option.
Tip: Add crushed cashews for a richer taste. An alternative to use is heavy whip cream.
Ingredients: 2 cloves, chili, ginger garlic paste, salt, garam masala, chili powder, turmeric, (seeds for aroma your choice), 5 eggs, cilantro, 8-10 cashews, sour cream (1 table spoon), tomato purée 1.5 scoop, one fresh tomato, 1/2 onion & water.
1. Add vegetable oil to your pan as well as the seeds you selected for aroma (I added cloves). Then add the chillies with garlic ginger paste and let that cook for two mins. Once you can smell the tadka, add the chillies and chopped onions. Wait for onions to turn translucent.
2. Now, add one table spoon of garam masala, half a table spoon of chili powder and half a teaspoon of turmeric. Mix into the pan fully before adding the tomato purée on medium heat. Add the fresh tomatoes diced as well and sprinkle salt on top. Let that cook for sometime until it blends into the tadka.
3. Add the desired amount of water, I added around one cup to begin. Then I pulsed 8-10 cashews for creamer texture and added 1 tablespoon of sour cream. Let that boil until it thickens and add more water until you get the desired consistency.
4. Next take your five boiled eggs and peel them. Cut them in half or 1/4 and place into the gravy. Mix it and keep tasting the gravy while adding the salt to get the right amount. Garnish with cilantro and enjoy!