Egg Kaju Curry
Boiled eggs in a smooth, lightly spiced cashew gravy make this curry rich without feeling too heavy. It has a mellow heat, a creamy finish, and pairs beautifully with roti, naan, or a small serving of rice.
For 4 servings
- prep · ~15 min
Boil the eggs and soak the cashews.
1.Boil the eggs until hard-cooked, then cool, peel, and set aside.2.Soak the cashews in warm water for 15 minutes.3.Chop the onion, tomato, ginger, and garlic.TIPMake small slits on the boiled eggs later so they absorb the gravy better. - saute · ~10 min
Cook the onion and tomato base.
1.Heat oil in a pan over medium heat.2.Add bay leaf and cumin seeds and let them sizzle for 20-30 seconds.3.Add onion, ginger, garlic, and green chili, then cook until the onion turns light golden.4.Add tomato and cook until soft and pulpy.TIPCook the tomatoes well so the gravy tastes rounded and not sharp. - mix · ~3 min
Blend the gravy paste.
Cool the onion-tomato mixture slightly. Drain the cashews and blend them with the cooked mixture and a little water to a smooth paste.
- saute · ~5 min
Cook the masala.
Return the paste to the pan over low-medium heat. Add turmeric powder, red chili powder, coriander powder, garam masala, and salt, then cook for 4-5 minutes, stirring often, until the masala thickens and looks glossy.
TIPKeep the heat moderate after adding the ground spices so the cashew paste does not catch at the bottom. - simmer · ~6 min
Add water and simmer the curry.
Pour in the water and mix well to loosen the gravy. Bring it to a gentle simmer and cook for 5-6 minutes until smooth, creamy, and slightly thick.
- simmer · ~5 min
Add the eggs and finish the curry.
Make 2-3 shallow slits on each boiled egg and add them to the gravy. Simmer for 4-5 minutes so the eggs take on the flavor.
- garnish
Garnish with coriander leaves.
- serve
Serve hot with roti, naan, or rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the onion-tomato mixture cool slightly before blending so the cashew paste turns smoother and safer to blend.
- 2Blend the soaked cashews very finely; any graininess will show up clearly in this mild, creamy gravy.
- 3Cook the blended masala until glossy and slightly thick before adding water, or the curry can taste raw and flat.
- 4Make shallow slits in the boiled eggs so the gravy seeps in without breaking the eggs apart.
- 5Keep the simmer gentle after adding the cashew paste, since high heat can make the gravy stick or split.
- 6If the curry thickens too much as it rests, loosen it with a splash of hot water just before serving.
- 7This curry tastes even better after 20 to 30 minutes of resting, when the eggs absorb more of the cashew-spice flavor.
Adapt it for your goals.
Low-spice
Skip the green chili and reduce red chili powder for a milder curry that still keeps the cashew richness.
restaurant styleRestaurant-style
Lightly shallow-fry the boiled eggs in a pinch of turmeric before adding them to the gravy for extra color and deeper flavor.
no onionNo-onion
Replace the onions with a little extra tomato and cashew for a smoother, slightly sweeter gravy with a simpler flavor profile.
paneer kajuPaneer-kaju
Swap the eggs for paneer cubes if you want a vegetarian version with the same creamy North Indian-style gravy.
Why this is on our healthy list.
Good Protein From Eggs
Boiled eggs make this curry satisfying and help turn the rich gravy into a more balanced main dish.
Healthy Fats From Cashews
Cashews add creaminess along with nourishing fats, so the curry feels rich without relying on heavy cream.
Aromatic Ingredients With Added Value
Ginger, garlic, cumin, and coriander bring depth to the curry while contributing plant compounds from whole ingredients and spices.
Frequently asked questions
Yes. Make it a few hours ahead or the day before, then reheat gently on low heat so the cashew gravy stays smooth.
