Egg Kurma , an easy to make mild and flavorful egg curry with coconut masala. This Egg kurma is my recent favorite curry to have with any pulao or ghee rice and i simply love the intense coconut flavor of the curry. As i grew up eating a lot of coconut based dishes, i'm more fond of it and prefer it more than onion & tomato based curries. Now you know why i have some many coconut based dishes in my blog.
Now coming to today's recipe, it's very mild and can be prepared in 20 mins if you have hard boiled eggs in hand and it goes well with both rice and roti, personally i like it better with rice over roti. Let's check out on how to make this delicious egg kurma.
Egg Kurma
Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 2 to 3
Recipe Category: Curry | Recipe Cuisine: Indian
Recipe Category: Curry | Recipe Cuisine: Indian
Ingredients
Boiled Eggs - 3
Onion(small) - 1
Tomato(small) - 1
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Coriander leaves - few
To Grind 1
Ginger - 1/2 inch piece
Garlic - 1
Green chili -3
To Grind 2
Grated Coconut - 1/4 cup(tightly packed)
Cashews - 4
Fennel seed - 1/2 tsp
Boiled Eggs - 3
Onion(small) - 1
Tomato(small) - 1
Cinnamon - 1/2 inch piece
Cloves - 2
Cardamom - 2
Coconut oil - 1 tbsp
Turmeric powder - 1/4 tsp
Curry leaves - few
Coriander leaves - few
To Grind 1
Ginger - 1/2 inch piece
Garlic - 1
Green chili -3
To Grind 2
Grated Coconut - 1/4 cup(tightly packed)
Cashews - 4
Fennel seed - 1/2 tsp
Slice the eggs vertically into half, then cut the onions into thin slices and tomato into small pieces. Heat a kadai with coconut oil, add cinnamon,cloves & cardamom, let it fry in oil for 30 secs, then add the onions and saute till it becomes translucent.
Add tomatoes and curry and saute for 1 mins, then grind the ingredients listed under "To Grind 1" into coarse paste and add, saute till the raw smell leaves.
In the mean time, grind the ingredients listed under "To Grind 2" into smooth paste with the help of water and add into onion tomato masala. Add enough water and stir it well.
Add turmeric powder & salt, bring into boil and let it be in low flame for 10 mins, finally add the eggs and switch off the flame.
Garnish with coriander leaves and it's ready to serve.
For more curry recipe, check out my curries collection here.
Notes:
- After the eggs are added into the gravy, immediately switch off the flame to avoid overcooking of eggs.
- You can add a tsp of poppy seed to grind along with coconut to make more thicker gravy.
- If you have ginger garlic paste, add a tsp of it and grind chilies alone into coarse paste.
- If you want more flavor,add a tsp of garam masala at the end .
- Coconut oil gives great flavor to this kurma, so highly recommend to use it.
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