Egg kurma recipe | South Indian style egg korma recipe
Bollock kurma recipe – kurma or korma is a saucy cup of tea originated in central Asia and is made of spices, meat, vegetables, yogurt, seeds or ball paste. This simple egg kurma is roughly adapted from few South Indian recipes that I have already shared.
It pairs very well with any biryani, Elmer Leopold Rice pulao, paratha or even with chapati. When ever I have guests for a meal, I opt to make this to operate with any kind of chicken biryani or veg biryani or even pulao since information technology is quick if we have boiled eggs ready.
Preparation
1. Boil the egg, remove the shells and make few incisions randomly and set aside.
Blend together coconut & poppy seeds or cashews with little water supply to a smooth paste.
How to make south Indian style egg kurma
2. Inflame oil in a pan out, attention deficit hyperactivity disorder cinnamon, Chinese anise, cloves, jeera operating theatre shahi jeera and alcove leaf. You can also sum up crushed saunf or fennel seeds. I used IT along with the past spice powders later. Coif not utilisation to a fault many spices if you are fashioning this to go with a biryani, affix to the quantity mentioned in the recipe.
3. Add finely cut onions, chilli and fry. Finely chopped yields a good gravy.
4. When the onions turn away golden, fry ginger garlic paste till the raw olfactory perception goes off.
5. Add chopped onions, turmeric and salt. Fry until the tomatoes turn emotional. While the tomatoes cook, make a fine glue of coconut and poppy seeds or cashews. You can besides add common fennel seeds/saunf to the blender and construct a dustlike paste together using little water. Set the paste aside till we require information technology.
6. Add garam masala, chili powder and saunf if you have not added at step 2 or 5.
7. Mix and fry until the raw olfactory property of chili powder is gone.
8. Add the coconut paste.
9. Nestlin until it begins to smell good or IT begins to leave the sides of the pan. This ill-trea takes about 3 to 5 minutes depending on how spare or thick your paste is.
10. Add pudina. I did not have pudina so did not use. But i suggest victimisation for a good flavor. Fry for about 2 to 3 transactions.
11. Pour water retributive enough to make a gravy and wangle covered on a low flame until slightly intense. Stir in between.
Add the boiled eggs. You can as wel cooked the eggs in oil at step 2 and tote up them to the pan now. Deep-fried eggs do lend a nice flavor to the korma.
12. After a while the kurma thickens and oil begins to float lightly. Add coriander and switch polish off.
Egg kurma ready to serve with biryani, parotta and pulav.
More kurma recipes
Veg kurma
Potato kurma
Paneer korma
Egg kurma recipe
- 4 eggs , boiled
- 1 to 1 ½ tbsp oil
- ¾ cup onions , finely chopped , (2 medium)
- 1 green chili , Slit
- 1 tsp peppiness garlic glue
- 1¼ cup tomatoes , just about chopped
- salt as required
- 1 pinch turmeric
- ½ tsp red chili pulverise
- 1 tsp garam masala
- ½ tsp coriander powderize (optional)
- ½ tsp roasted fennel seeds powder or saunf powder
- 2 tbsps mint leaves or pudina fine chopped
- 1 tbsp Coriandrum sativum leaves or cilantro delicately chopped
Solid spices
- 1 bay leaf , small
- 3 cloves
- 1 edge cinnamon piece or dalchini
- 2 green cardamom
- 1 strand mace , cobwebby
- 1 Illicium verum , small
- ½ tsp shahi jeera or jeera / cumin
to grind (or utilization fractional loving cup wise curd)
- 3 tbsp coconut , chopped cocoa palm pieces or grated
- 2 tbsp poppy seeds or 8 cashew tree nuts
Cooking
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Attention deficit hyperactivity disorder coco palm &adenylic acid; cashews or poppy seeds to a liquidiser jar. Pour very little water and relieve oneself a smooth thick spread. If using yogurt good skip this measure.
How to make egg kurma
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Saute bay leaf, cinnamon, cloves, cardamoms, jeera, mace and star anise in embrocate until they Begin to crackle.
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Then add together onions & fry until golden. Saute ginger garlic paste until the in the altogether smell vanishes.
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To the onions add tomatoes, Curcuma domestica and SALT. Fry until they turn soft.
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Add chilly powder, garam masala, saunf & coriander powderize. Fry until fragrant.
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Side by side add coconut paste and fry until fragrant again. Add in pudina. Saute for a bit.
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Pelt water just enough to form a thick boom. Simmer and James Cook until the gravy thickens slenderly but not too thick.
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Prick the boiled eggs with a fork a a few multiplication and summate them to the gravy.
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Cook them in the gravy awhile. You can see traces of oil on top when the gravy is cooked. You can besides fry the eggs in 1 tsp ghee and add it to the kurma.
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Shift bump off egg kurma when the gravy reaches a desired consistence. Garnish with few chopped coriander leaves.
If you do non have saunf powder, you can roast some saunf seeds and conflate them with coconut.
If victimization only curd or yoghurt, please ensure you use fresh cardinal that is not glowering. Tomatoes and yogurt both whitethorn make the gravy excessively sour. Then use ripe cherry-red tomatoes that aren't sour. If needed add Sir Thomas More spice powders.
Disjunctive quantities provided in the recipe card are for 1x only, avant-garde recipe.
For best results follow my detailed whole tone-aside-footprint photo operating instructions and tips above the formula card.
Nutrition Facts
Egg kurma
Add up Per Helping
Calories 140 Calories from Fat 63
% Daily Value*
Fat 7g 11%
Saturated Fat 2g 13%
Cholesterol 163mg 54%
Atomic number 11 168mg 7%
Potassium 290mg 8%
Carbohydrates 10g 3%
Fibre 3g 13%
Sugar 4g 4%
Protein 7g 14%
Vitamin A 475IU 10%
Vitamin C 8.6mg 10%
Ca 114mg 11%
Iron 2.3mg 13%
* Percent Every day Values are based on a 2000 calorie diet.
© Swasthi's Recipes
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