Egg Curry Recipe- Cashew & Melon Seed Gravy- Authentic Indian

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe- Cashew & Melon Seed Gravy- Authentic Indian

Hey everyone! If you’re anything like me, a good egg curry is ultimate comfort food. It’s warm, flavorful, and just hits the spot with a side of fluffy rice or warm roti. I’m so excited to share my family’s recipe for Egg Curry with a wonderfully rich and creamy gravy made with cashews and melon seeds – it’s a little extra work, but so worth it!

Why You’ll Love This Recipe

This isn’t your average egg curry. The cashew and melon seed gravy is what truly sets it apart. It creates a luxurious texture and a depth of flavor you won’t find anywhere else. Plus, it’s surprisingly easy to make once you get the hang of it. It’s a dish I first made when I was trying to impress my in-laws, and it’s been a family favorite ever since!

Ingredients

Here’s what you’ll need to create this delicious Egg Curry:

• 1 tablespoon butter
• 1 tablespoon ghee
• 4 eggs
• 2 medium onion
• 2 tablespoons melon seeds (charoli)
• 2 tablespoons cashews
• 1 tablespoon cumin seeds
• 2 bay leaves
• 1 inch Cinnamon stick
• 2 Black cardamom
• 1 green cardamom
• 1-2 tablespoon turmeric powder
• 2 tablespoons coriander powder
• 1 teaspoon Kashmiri red chilli powder
• 1-2 tablespoon black pepper powder
• 2 tablespoons yogurt
• 2-3 tablespoons Cream
• 6-7 saffron strands
• 1 pinch kasuri methi
• ¼ teaspoon garam masala powder

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Melon Seeds (Charoli): These little seeds are the secret to the gravy’s richness. They add a subtle nutty flavor and help create a beautifully smooth texture. Don’t skip them if you can find them!
• Cashew Paste: Using a cashew paste instead of whole cashews ensures a super creamy gravy. Soaking them beforehand is key for a smooth blend.
• Ghee vs. Butter: I love using a combination of both! Ghee adds a lovely aroma and traditional flavor, while butter lends a richness. You can use all ghee or all butter if you prefer.
• Kashmiri Red Chilli Powder: This is essential for that vibrant red color without adding too much heat. It’s different from regular chili powder, so try to find it at an Indian grocery store. The color payoff is amazing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the base of our gravy. Boil the onions, melon seeds, and cashews in 250ml of water until they’re nice and soft. This usually takes about 10-15 minutes.
2. Once cooled, drain the mixture, reserving the water – that’s liquid gold! Now, grind the boiled ingredients into a super smooth paste. Add a little of the reserved water if needed to get the right consistency.
3. In a pan, heat the ghee and butter over medium heat. Add the cumin seeds, bay leaves, cinnamon stick, and cardamoms. Let them sizzle for a minute until fragrant – this is called tempering, and it’s where all the flavor starts!
4. Add the onion-cashew paste to the pan and cook, stirring frequently, until the mixture starts to leave the sides of the pan. This takes patience, about 8-10 minutes.
5. Now for the spices! Add the turmeric powder, Kashmiri red chilli powder, and black pepper powder. Fry the masala for 2-3 minutes, stirring constantly to prevent it from burning.
6. Time for the yogurt. Add it gradually, whisking continuously to prevent curdling. This is important!
7. Pour in the reserved stock (the water from boiling the onions, cashews, and melon seeds) and salt. Bring the mixture to a boil, then reduce the heat and simmer for a few minutes.
8. Stir in the cream and kasuri methi. Simmer for another minute – the kasuri methi adds a wonderful smoky flavor.
9. Gently add the halved boiled eggs to the gravy. Cook for 4-5 minutes on low heat, allowing the eggs to soak up all those delicious flavors.
10. Finally, garnish with saffron strands and a sprinkle of garam masala powder. Serve hot!

Expert Tips

• Don’t rush the process of frying the onion-cashew paste. Cooking it properly is key to a rich, flavorful gravy.
• Always add yogurt gradually and whisk continuously to prevent curdling.
• Taste and adjust the seasoning as needed. Everyone’s spice preference is different!

Variations

• Vegan Adaptation: Swap the yogurt and cream for plant-based alternatives. Coconut cream works beautifully!
• Gluten-Free: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: If you like it spicier, add more Kashmiri red chilli powder or a pinch of cayenne pepper. For a milder curry, reduce the amount of chili powder and black pepper.
• Festival Adaptations: This Egg Curry is perfect for special occasions like Diwali or Eid. It’s a guaranteed crowd-pleaser!

Serving Suggestions

Serve this Egg Curry hot with:

• Steaming basmati rice
• Warm roti or naan
• A side of raita (yogurt dip)
• A simple salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Q: What makes this egg curry different from other recipes?

A: The use of cashew and melon seed paste creates a uniquely rich and creamy gravy that you won’t find in most egg curry recipes.

Q: Can I use pre-ground cashew paste?

A: While you can, freshly ground paste always tastes better! Pre-ground paste can sometimes have a slightly grainy texture.

Q: What is the purpose of melon seeds in this curry?

A: Melon seeds add a subtle nutty flavor and contribute to the gravy’s smooth, luxurious texture.

Q: How can I adjust the thickness of the gravy?

A: If the gravy is too thick, add a little more water or reserved stock. If it’s too thin, simmer for a few more minutes to allow it to reduce.

Q: Can I add potatoes or other vegetables to this egg curry?

A: Absolutely! Potatoes, peas, or cauliflower would be delicious additions. Add them along with the eggs and cook until tender.

Q: What is the best type of egg to use for this curry?

A: Any type of egg will work, but I prefer using free-range eggs for their richer flavor and vibrant yolks.

Enjoy making this Egg Curry! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out!