Egg Curry With Cashew Paste

Ingredients

Egg: 5

Onion: 1 big

Tomato: 3 medium sized

Ginger paste: 1tbsp

Garlic paste: 1tbsp

Garam Masala Powder: 1/2 tbsp

Kasmiri Chilli Powder: 2tbsp (as per taste)

Cashew: 12

Lemon Juice: 2-3tbsp

Coriander Leaves: needed

Bay leaves: 1

Star Aniseed: 1

Cloves: 2

Cinnamon 1" piece: 1

Cardamom Pods: 4

Butter: 3tbsp

Salt: needed  

Broccoli florets: 10 (Optional)

Method Of Preparation

Hard boil the eggs and remove the shells and make slits and keep aside.

Soak Cashew nuts in hot water for 15-20 minutes.

In a blender, add tomato, ginger, garlic paste, cashew nuts, bay leaves, aniseed, cloves, cinnamon, cardamom and blend to a smooth paste.

Heat butter in a pan, add chopped onion, when it turns the translucent, add chilli powder and garam masala powder.

Stir and add the ground paste and salt to it. Stir well.

Let the gravy boil in medium flame and become thick. When gravy becomes thick add lemon juice, broccoli florets and eggs.

Close with a lid and put it low flame for about 5-8minutes. Add chopped coriander leaves and switch off the flame.

Serve hot with chappathi/Roti.