How to make creamy cashew egg masala curry.

Soak Cashews, in warm water for 15-20 minutes, then blend into a smooth paste.

Boil eggs, peel them, and set aside.

Sauté Onions, In a pan, sauté finely chopped onions until golden brown.

Tomato Puree, Add tomato puree and cook until the oil separates from the masala.

Add Spices, Add ginger-garlic paste, turmeric, chili powder, and garam masala; cook for a few minutes.

Add Cashew Paste, Stir in the cashew paste and cook until the gravy thickens.

Simmer Eggs, Add boiled eggs and simmer in the gravy for 5-7 minutes.

Garnish and Serve, Garnish with fresh coriander and serve hot with rice or roti.