Lucknowi eggs curry in a delicate Lucknowi-style cashew gravy: eggs cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 42 minutes.
Prep 19 min Cook 23 min Serves 5 Medium
Ingredients
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🥚Eggs6, hard-boiled and halved
🫙Cashews2 tbsp, ground
🌶️Red Chili Powder1 tsp
Optional extras
🧀Heavy Cream2 tbsp
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
🌿Green Cardamom3
Instructions
1
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the cashew paste.
4
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
