In this article, I’ll share how to prepare Egg kurma.
Egg kurma is a versatile gravy that is quick to make goes well with many main dishes and can be served for breakfast, lunch and also for dinner which is a real bliss. Yes egg kurma goes well with idli, dosa, rice, biryani, chapati, parotta, poori, idiyappam, appam and many more main dishes.
So if you have lot of eggs at home then make this delicious gravy for a Sunday brunch and enjoy. So lets get to the making. I am sharing my Youtube video here so it would be easy for you to follow
Inrgedients
- Onion -2
- Green chillies- 2 sliced
- Boiled and peeled eggs- 6
- Tomatoes – 3 tomatoes puree
- Cashews paste- 10 to 15 cashews
- Ginger garlic paste-1tsp
- Oil-2tbsp
- Turmeric-1tsp
- All available masala spices like cloves, cinnamon etc.
- Coriander Powder-1tsp
- Jeera powder- 1/2tsp
- Garam Masala – 1tsp
Method
- Add oil to heated pan and add a tsp salt, a tsp of red chilli powder, a tsp turmeric into heated pan
- Add boiled eggs by making small holes with fork into it and fry for 2 to 3 mins
- Remove them from the pan and keep aside
- To the same pan add more oil if needed
- Add all masala spices available, add cumin seeds and fry
- Now add chopped onion and mirchi and fry till colour changes
- Add ginger garlic paste and fry for 2mins
- Now add 2 tsp salt, 2 tsp of red chilli powder, a tsp turmeric, coriander powder, jeera powder and fry for 2min
- Now add tomato puree,cashews paste and water required for gravy and mix all together
- Close lid and cook for 5mins or till oil separates
- Add garam masala and mix
- Now add boiled and fried eggs into it
- Finally garnish with coriander leaves