Egg Kurma is creamy, spicy egg curry made using coconut, onion, tomato, and other spices.
This is such a delicious dish that can be enjoyed with any type of Indian bread as well as rice.
This is a slightly thick gravy. You can replace the eggs with some vegetables to make veg kurma. Mushrooms and Paneer goes very well with it.
This lip-smacking dish is easy to prepare. Give it a try..
Egg Korma Recipe | How to Make Egg Kurma
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Prep time: Cook time: Total time:
5 stars based on 3 reviews
By: Ashwini Nayak
Published:
Egg Kurma / Korma is creamy, spicy egg curry
Serves: 3-4
Ingredients:
4 Eggs
1/2 Cup Grated Coconut
3 Red Chilly
1/2 Tbsp Coriander seeds
3/4 tsp Cumin Seeds
5 Cloves
1 inch Cinnamon stick
2 Green Cardamom
5 Pepper Corn
1 Tbsp Oil
2 Onions
1/2 tsp Turmeric
1 inch Ginger
6 Garlic Cloves
1 Tomato
2 Green Chilly
1 Bay Leaf
1/2 tsp Red Chilly Powder
1/2 tsp Garam Masala
1/4 cup Milk
1-2 Tbsp CachewNut
3 Tbsp Ghee
3/4 Cup Water (add more if required)
Salt to taste
Coriander Leaves to garnish
Directions:
1.Boil the eggs in salted water. When water comes to boil keep for 3 to 4 minutes and then switch off and keep for 10 minutes covered. Then drain the water and rinse with cold water. Once cooled peel the shell and make small slits (not cut into half) in eggs for the masala to go in later. Keep aside.
2.Soak the cashew nuts in warm milk for 10 min and grind to a paste. Keep aside.
3.[Optional Step]Dry Roast Coconut, Red Chilly, Coriander seeds, Cumin Seeds, Cloves, Cinnamon, Cardamom, Pepper Corn one after the other.
4.[Optional Step] Heat Oil in a pan and fry the onion and Turmeric Powder together till Onions becomes light brown.
5.Grind together Ginger, Garlic, Green Chilly, Tomato, and ingredients from step 3 and 4 to smooth paste. It should be very fine.
6.Heat Ghee in a pan and fry Bay Leaf for 5 seconds. Now Add the Ground Paste from Step 5 and cook for 5 Minutes on High heat.
7.Reduce the Flame, add Red Chilly Powder and Let it cook till Ghee leaves side of pan and masala starts to thicken.
8.Now add the water and keep for 2 minutes and add boiled eggs.
9.Now add cashew nut paste, Garam Masala Powder, Salt to the curry.
10.Once it thickens and reaches to desired consistency, switch off
11.Garnish with coriander and enjoy..
2.Soak the cashew nuts in warm milk for 10 min and grind to a paste. Keep aside.
3.[Optional Step]Dry Roast Coconut, Red Chilly, Coriander seeds, Cumin Seeds, Cloves, Cinnamon, Cardamom, Pepper Corn one after the other.
4.[Optional Step] Heat Oil in a pan and fry the onion and Turmeric Powder together till Onions becomes light brown.
5.Grind together Ginger, Garlic, Green Chilly, Tomato, and ingredients from step 3 and 4 to smooth paste. It should be very fine.
6.Heat Ghee in a pan and fry Bay Leaf for 5 seconds. Now Add the Ground Paste from Step 5 and cook for 5 Minutes on High heat.
7.Reduce the Flame, add Red Chilly Powder and Let it cook till Ghee leaves side of pan and masala starts to thicken.
8.Now add the water and keep for 2 minutes and add boiled eggs.
9.Now add cashew nut paste, Garam Masala Powder, Salt to the curry.
10.Once it thickens and reaches to desired consistency, switch off
11.Garnish with coriander and enjoy..
Do try and share your experience by comments here or my Facebook page
https://www.facebook.com/bowloffoodwithash
I would love to hear from you all :)
Happy Cooking....
Ashwini
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