Creamy Egg Curry

This rich and creamy No Onion, No Garlic Egg Curry is packed with aromatic spices, a silky tomato-cashew gravy, and perfectly cooked eggs. It's a simple one-pan recipe that's full of flavor, making it ideal for busy weekdays, fasting meals (where suitable), or whenever you're out of fresh onions and garlic.

Recipe Highlights

• No fresh onion or garlic required
• Rich and creamy tomato-cashew gravy
• Easy one-pan recipe
• Ready in about 30 minutes
• Mild or spicy—adjust to your preference
• Restaurant-style taste with simple ingredients
• Pairs well with both Indian breads and rice

Ingredients 

• 2 tsp onion powder

• 1 tsp garlic powder

• ½ tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp cumin (jeera) powder

• ½ tsp garam masala

• 1 tsp red chilli powder (adjust to taste)

• ½–1 tsp sugar (adjust to taste)

• 1 medium tomato

• 8–10 cashews

• 2 tbsp oil

• ½ tsp cumin seeds

• 2 dried red chillies

• ¼ cup fresh cream

• 3 eggs

• Salt to taste

• ½–1 cup hot water (adjust for desired consistency) 

Method 

1. Bring a bowl of water to a boil. Add the tomato and boil for 3–5 minutes.

2. Turn off the heat and add the cashews to the hot water. Let the tomato and cashews soak for 10–15 minutes.

3. Peel the skin off the tomato.

4. Blend the peeled tomato and soaked cashews into a smooth paste.

5. In a bowl, combine the onion powder, garlic powder, turmeric, coriander powder, cumin powder, garam masala, red chilli powder, sugar, and salt. Add the tomato-cashew paste along with the hot water and mix until smooth.

6. Heat oil in a pan. Add the cumin seeds and dried red chillies. Sauté for a few seconds until fragrant.

7. Pour the prepared mixture into the pan. Stir well and cook for 5–7 minutes, stirring occasionally, until the gravy thickens slightly.

8. Add the fresh cream and mix well.

9. Crack the 3 eggs directly into the gravy. Cover the pan and cook on low heat for 5–7 minutes, or until the eggs are cooked to your liking.

10. Serve hot with roti, naan, paratha, or steamed rice.

Serving Suggestions

Serve this egg curry hot with roti, naan, paratha, jeera rice, steamed basmati rice, or pulao. It also tastes great with buttered dinner rolls or toasted bread.

Tips for Best Results

• Blend the tomato and cashews into a smooth paste for a silky gravy.
• Cook the gravy well before adding the cream for a richer flavor.
• Use hot water to adjust the consistency without slowing the cooking process.
• Cook the eggs over low heat until they reach your preferred doneness.
• Adjust the chilli powder and sugar to balance the spice and tanginess.
• Let the curry rest for 2–3 minutes before serving to enhance the flavors.