Eggs can be made into many tasty dishes: sometimes a thin curry, sometimes bhuna, sometimes an omelette curry or poached eggs. This simple ingredient brings variety to everyday cooking. If you want to give familiar egg bhuna a new taste, add cashew nuts. The pairing of egg and cashew can be a great addition to home menus, with the heat of the spices, the flavour of the egg and the sweet, nutty aroma of cashews making the dish even more delicious.

Here is how to use cashews in egg bhuna.

First boil the eggs well and peel them. If you like, rub them with a little turmeric and salt and fry them lightly, which gives the outside a nice colour and flavour. Then blend cashew nuts with a little water into a smooth paste. Heat oil or ghee in a karai and fry chopped onion, then add ginger-garlic paste, ground cumin, ground coriander and tomato and cook them down well. When the oil starts to separate from the spices, add whisked yoghurt and the cashew paste and keep stirring over a low flame.

Once the spices are well cooked, add hot water as needed and salt to taste. When the gravy comes to the boil, add the boiled eggs. Finally scatter over green chillies, cream, garam masala powder and fried onions (beresta), and cover. When the gravy has thickened and the oil rises to the top, turn off the heat. Serve hot with plain rice, pulao or roti.

Source: Jagonews24. First published in Bengali on The Agro News.