Egg Kurma is a delicious gravy recipe. There are many variations in preparing Kurma. I am giving one recipe with Tomato and Egg in coconut base. This Korma can be made as thick or thin gravy according to one’s likes.
Grated Coconut – 3 tbsp
Cashew Nuts – 5 Nos
Eggs (boiled and skinned) – 3 Nos
Oil – 2 tbsp
Fennel Seed – ½ tsp
Cinnamon Stick – 2 inch long
Onion – 2 (finely chopped)
Green Chilli – 2 (slitted)
Ginger Garlic Paste – 2 tsp
Tomato – 2 (crushed)
Chilli Powder – 1 tsp
Turmeric (Haldi) Powder – ¼ tsp
Coriander (Dhania) Powder – 1 tsp
Pepper Powder – ¼ tsp
Garam Masala – ¼ tsp
Finely Chopped Cilantro (Dhania Leaves) – 2 tbsp
Clove Powder – 1 pinch
Salt to taste
Grind the Coconut and Cashew together to a fine paste with little water.
Heat the Oil in a pan. Add Fennel Seed and Cinnamon stick. Allow Fennel Seed to crackle. Add Onion and Green Chilli. Stir for a minute.
Add the Ginger Garlic paste. Cook for 3 to 4 minutes till the Onion becomes light brown.
Add crushed Tomatoes and salt. Cook for a couple of minutes.
Add Coriander Powder, Turmeric Powder and Chilli Powder. Mix well, cover and cook for 4 to 5 minutes in medium flame till the Oil separates from the masala. Stir in between.
Add the ground Coconut and Cashew Paste. Cook for a couple of minutes. Add 1 ½ cup of water. Mix, cover and cook for 3 to 4 minutes. Stir in between.
Add the boiled Eggs, Cilantro, Garam Masala and a pinch of clove powder.
Mix and cook for a minute.
If Clove Powder is not available, add 3 cloves while grinding Coconut and Cashew Nuts.
Make the gravy thick by reducing water quantity if to be served as a side dish with rice.