Creamy Egg Curry Recipe | Egg Masala Curry Recipe | Egg Recipes | Creamy Egg Curry by Neelam Bajwa

By Get Curried · 35 min

Ingredients

Instructions

1. Heat the ghee in a saucepan; once melted, add the cumin seeds and chopped onions and sauté until softened.
2. Add the ginger-garlic paste and fry briefly, then add the green chillies, turmeric, Kashmiri chilli powder, hot chilli powder, cumin powder and coriander powder, and stir.
3. Add the tomatoes and salt, and cook covered with a lid.
4. Grind the cardamoms, peppercorns, cloves and coriander seeds together. (The text says coriander powder here, but the ingredient list gives coriander seeds; the step names the grinding of the whole spices.)
5. Grind the soaked cashews with water.
6. When the sauce is cooked, turn off the heat, let it cool for 10 minutes, then blend it smooth.
7. Return the blended sauce to the saucepan, heat it, and add the ground spice mixture.
8. Add the ground cashews and sugar and stir well.
9. Turn off the heat and pour in the cream a little at a time.
10. Add the soft boiled eggs and coat them well in the sauce.
11. Garnish with coriander and serve.

Summarized from Get Curried's video. Watch it for the details.

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