Egg Kurma
by Pearlie
29 Aug 2011
This recipe has been viewed 9320 times
Egg kurma is a rich and spicy egg based curry recipe with an authentic indian blend of ingredients and spice powders. Enjoy with roti or parathas.
Egg Kurma recipe - How to make Egg Kurma
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
6 to 8 boiled eggs
1/2 cup chopped onions
4 slit green chillies
2 chopped tomatoes
1 tbsp ginger (adrak) paste
1 tbsp garlic (lehsun) paste
salt to taste
6 tbsp oil
3 boiled and chopped potatoes
1/2 cup green peas
5 to 6 curry leaves (kadi patta)
2 tsp coriander (dhania) seeds powder
1/2 tsp turmeric powder (haldi)
1 small cinnamon (dalchini) stick
3 to 4 cloves (laung / lavang)
2 to 3 cardamoms
1 bayleaf (tejpatta)
1 1/2 tsp sambhar masala
1/2 cup freshly grated coconut
10 to 12 cashewnuts (kaju)
1/2 cup curds (dahi)
1/4 cup chopped coriander (dhania)
10 mint leaves (phudina)
chopped coriander (dhania) for garnish
1 tbsp lemon juice
Method
- Method
- Combine the ginger, garlic, green chillies, mint leaves, coriander leaves and blend in a mixer till smooth. Keep aside.
- Combine the coconut, cashewnuts, curds and blend in a mixer till smooth. Keep aside.
- Heat the oil in a pan and add the onions, green chillies, whole garam masala and curry leaves and saute till the onions turn golden brown.
- Add the ginger-mint paste and saute for 2 mins.
- Add the coriander powder, turmeric powder and salt, mix well and saute till the oil leaves the sides.
- Add the eggs and toss well.
- Serve hot.
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