Egg Curry Recipe – Mustard Oil & Cashew Gravy Delight

Last Updated on 2 months by Neha Deshmukh

Egg Curry Recipe – Mustard Oil & Cashew Gravy Delight

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a deeply flavorful Egg Curry. It’s the kind of dish my grandmother used to make, and the aroma always filled the house with warmth. This isn’t your average egg curry; the magic lies in the mustard oil and a luscious cashew gravy. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Egg Curry is a delightful blend of flavors and textures. The hard-boiled eggs soak up all the rich, spicy gravy, and the slight pungency of mustard oil adds a unique depth. It’s comforting, satisfying, and surprisingly easy to make. Plus, it’s a fantastic way to enjoy eggs in a whole new way! It’s ready in under an hour, making it perfect for a weeknight dinner or a special occasion.

Ingredients

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

• 4 eggs
• 1.25 teaspoon salt
• 0.25 cup mustard oil
• 1 cinnamon stick
• 1 teaspoon sugar
• 1 red onion, medium
• 1 tablespoon ginger-garlic paste
• 2 red tomatoes, medium
• 1 tablespoon tomato paste
• 3 green chilies (adjust to taste)
• 0.25 cup cashews
• Fresh cilantro leaves, for garnish
• 0.75 teaspoon turmeric powder
• 1.25 teaspoon chili powder
• 1 bay leaf
• 4 green cardamoms
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon fennel powder

Ingredient Notes

Let’s talk about a few key ingredients to really elevate this dish:

• Mustard Oil: This is the secret ingredient! It gives the curry a distinctive, slightly pungent flavor. Don’t be scared of it – it adds so much character. Heat it well until it smokes slightly before using to remove the raw smell.
• Cashew Paste: Cashews create a wonderfully creamy and rich gravy. Soaking them in warm water for about 30 minutes before blending makes for a super smooth paste. You can also use store-bought cashew paste if you’re short on time (more on that in the FAQs!).
• Regional Spice Variations: Every family has their own twist! Feel free to add a pinch of garam masala or a dash of kasuri methi (dried fenugreek leaves) for extra complexity. In some parts of West Bengal, a touch of poppy seed paste is also added to the gravy for added richness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Boil the Eggs: Start by hard-boiling your eggs. Place them in a pot, cover with cold water, bring to a boil, then simmer for 12 minutes. Immediately transfer them to a bowl of ice water to stop the cooking process and make them easier to peel.
2. Marinate the Eggs: Peel the cooled eggs and gently marinate them with salt, turmeric powder, and chili powder. This gives them a lovely color and flavor.
3. Fry the Eggs: Heat the mustard oil in a pan over medium heat. Gently shallow fry the marinated eggs for about a minute, just to lightly brown them. Set them aside.
4. Temper the Spices: In the same oil, add the cinnamon stick, cardamom, and bay leaf. Let them sizzle for a few seconds until fragrant.
5. Sauté the Aromatics: Add the ginger-garlic paste and sauté for a minute until golden brown. Then, add the chopped red onion and a teaspoon of sugar. Cook until the onions are softened and lightly caramelized.
6. Build the Spice Base: Add the cumin powder, coriander powder, fennel powder, and chili powder. Sauté for another minute until fragrant. Be careful not to burn the spices!
7. Add the Tomatoes: Add the chopped tomatoes and cook until they soften and break down.
8. Tomato Paste & Gravy Time: Stir in the tomato paste and cook until the oil starts to separate from the mixture – this is a sign that the flavors are developing beautifully. Add about 1 cup of water and simmer the gravy for 5-7 minutes.
9. Cashew Paste Magic: Stir in the cashew paste and continue to simmer until the gravy thickens to your desired consistency.
10. Eggs & Chilies: Gently add the fried eggs and green chilies to the gravy. Simmer for just a minute or two to allow the flavors to meld.
11. Garnish & Serve: Garnish with fresh cilantro leaves and serve hot with rice or roti.

Expert Tips

• Don’t Overcook the Eggs: Overcooked eggs can become rubbery. The 12-minute simmer followed by an ice bath is the sweet spot.
• Heat the Mustard Oil Properly: Heating the mustard oil until it smokes is crucial for removing its raw flavor.
• Adjust the Spice Level: Feel free to adjust the amount of chili powder and green chilies to suit your preference.

Variations

• Vegan Adaptation: Use plant-based eggs (like tofu scramble) or simply omit the eggs and load up on vegetables like potatoes and cauliflower.
• Spice Level Adjustments: My family loves it spicy, but if you prefer a milder curry, reduce the chili powder and green chilies. A pinch of sweetness from a little extra sugar can also balance the heat.
• Festival Adaptations: During Durga Puja or Kali Puja, my mom would add a small potato to each serving of egg curry – a tradition that makes it even more special!

Serving Suggestions

Egg Curry is incredibly versatile! Here are a few ideas:

• With Rice: Steaming hot rice is the classic accompaniment.
• With Roti/Naan: Perfect for soaking up all that delicious gravy.
• With a Side Salad: A simple cucumber and tomato salad adds a refreshing contrast.

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. The flavors actually develop even more overnight!

FAQs

1. What type of oil is traditionally used for Egg Curry?

Mustard oil is the traditional choice! It gives the curry its unique flavor. However, you can use vegetable oil if you prefer, but it won’t have the same depth of flavor.

2. Can I make the gravy ahead of time?

Absolutely! You can make the gravy a day or two in advance and store it in the refrigerator. This is a great time-saver.

3. How do I prevent the eggs from breaking during frying?

Be gentle! Use a slotted spoon to carefully lower the eggs into the hot oil and avoid overcrowding the pan.

4. What is the best way to adjust the spice level?

Start with less chili powder and green chilies, and then add more to taste. You can also add a pinch of sugar to balance the heat.

5. Can I use store-bought cashew paste?

Yes, absolutely! It’s a convenient option if you’re short on time. Just make sure it’s smooth and creamy.

6. What side dishes complement Egg Curry perfectly?

Steamed rice, roti, naan, a simple salad, or even a side of dal (lentils) all pair beautifully with Egg Curry.

Enjoy making this Egg Curry! I hope it brings as much joy to your table as it does to mine. Let me know in the comments how it turns out!