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A creamy, rich curry where boiled eggs and roasted cashews swim in a luscious tomato-onion gravy. It's a restaurant-style dish that's surprisingly easy to make at home, perfect for a special weeknight dinner or weekend meal.
For 4 servings
Preparation and Frying
Create the Gravy Base
Cook the Masala
This recipe goes great with these complete meals
A creamy, rich curry where boiled eggs and roasted cashews swim in a luscious tomato-onion gravy. It's a restaurant-style dish that's surprisingly easy to make at home, perfect for a special weeknight dinner or weekend meal.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 371.33 calories per serving with 16.62g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer
Finish and Garnish
Replace the boiled eggs with pan-fried firm tofu cubes or boiled potatoes. Substitute the dairy cream with an equal amount of full-fat coconut milk or more cashew cream.
Increase the amount of green chillies and red chilli powder. You can also add a pinch of black pepper along with the garam masala for extra heat.
For a nut-free alternative, replace the cashew paste with a paste made from 2 tablespoons of roasted melon seeds (magaz) or poppy seeds (khus khus), soaked and ground in the same way.
Eggs are a complete protein source, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and overall body maintenance.
Cashews are packed with monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help in managing bad cholesterol levels.
The combination of high-quality protein from eggs, healthy fats from cashews, and carbohydrates provides a sustained release of energy, making it a very satisfying and fulfilling meal.
It's moderately healthy. It is a great source of protein from eggs and healthy monounsaturated fats from cashews. However, it is also rich and calorie-dense due to the cream, oil, and cashews, so it's best enjoyed in moderation as part of a balanced diet.
One serving, which is approximately one cup (280g), contains around 450-550 calories. The exact number can vary based on the specific amounts of oil, cream, and cashews used.
Yes, absolutely! To make it vegan, replace the boiled eggs with pan-fried firm tofu cubes or par-boiled potatoes. For the creaminess, substitute the dairy cream with an equal amount of cashew cream or full-fat coconut milk.
For an ultra-smooth, restaurant-style gravy, use a blender or immersion blender to puree the cooked onion-tomato masala before you add the cashew paste and water. This will break down any remaining chunks and create a silky, velvety texture.
You can store leftover Egg Kaju Curry in an airtight container in the refrigerator for up to 3 days. The gravy tends to thicken when chilled; simply add a splash of warm water or milk while reheating to adjust the consistency.
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