I was tired of eating egg omlette & egg curry (marathi style) & & was searching for a different egg recipe .Thats when I discovered this dish from my hyderabadi friend. The combination of indian spices, cashews and coconut sauteed along with the onion-tomato base gives the egg kurma its unique flavor that is mindblowing & lipsmacking.
Ingredients :
Eggs : 4
Onion : 1 (medium) (Finely chopped)
Tomato : 2
Ginger & Garlic paste : 1 tbsp
Turmeric Powder : 1/2 tsp
Red chili powder : 1 1/2 tbsp
Coriander Powder : 1 tbsp
Green chilies : 4-5 (adjust according to your taste)
Curry leaves : 5-6
Coriander Leaves : For garnishing
Masala To grind :
Coconut : 1/4 cup
Fennel seeds : 1 tsp
Cloves :2
Cinamom sticks : 1 inch
Cardamom :1 (optional)
Cashews : 2 tbsp
Method :
1.Hard boil eggs & remove shelves & keep aside.
2.Grind all the ingredients listed in the grind section into a thick paste and keep it aside .add water if required while grinding.
3.Grind tomatoes to a fine paste along with 2 chillies.chop the remaining chillies & keep aside .
4.Now heat oil in a pan add bay leaves..Then add chopped onions,green chillies and fry them till it becomes translucent and add ginger and garlic paste.
5.Fry them for a few minutes after that add green chilies and tomato paste prepared in step 3.
6.Fry them for 2- 3 minutes and add curry leaves, turmeric powder, red chili powder and coriander powder.
7. Mix them all together and cook in medium heat by adding a cup of water and few coriander leaves.
8. Cook till the raw smell of masala goes off and add the ground paste (step 2).
9.Mix well and cook in medium heat for 15- 20 minutes or till the masala smell goes off.
10.Make sure the above gravy is cooked, and finally halve the eggs and drop one at a time in to the curry.
11. Stir curry carefully , because it will break the egg.
12.Remove from heat and garnish it with coriander leaves.
13. ENJOY EGG KORMA with Chapati / PARATHA & basmati rice.
Ingredients :
Eggs : 4
Onion : 1 (medium) (Finely chopped)
Tomato : 2
Ginger & Garlic paste : 1 tbsp
Turmeric Powder : 1/2 tsp
Red chili powder : 1 1/2 tbsp
Coriander Powder : 1 tbsp
Green chilies : 4-5 (adjust according to your taste)
Curry leaves : 5-6
Coriander Leaves : For garnishing
Masala To grind :
Coconut : 1/4 cup
Fennel seeds : 1 tsp
Cloves :2
Cinamom sticks : 1 inch
Cardamom :1 (optional)
Cashews : 2 tbsp
Method :
1.Hard boil eggs & remove shelves & keep aside.
2.Grind all the ingredients listed in the grind section into a thick paste and keep it aside .add water if required while grinding.
3.Grind tomatoes to a fine paste along with 2 chillies.chop the remaining chillies & keep aside .
4.Now heat oil in a pan add bay leaves..Then add chopped onions,green chillies and fry them till it becomes translucent and add ginger and garlic paste.
5.Fry them for a few minutes after that add green chilies and tomato paste prepared in step 3.
6.Fry them for 2- 3 minutes and add curry leaves, turmeric powder, red chili powder and coriander powder.
7. Mix them all together and cook in medium heat by adding a cup of water and few coriander leaves.
8. Cook till the raw smell of masala goes off and add the ground paste (step 2).
9.Mix well and cook in medium heat for 15- 20 minutes or till the masala smell goes off.
10.Make sure the above gravy is cooked, and finally halve the eggs and drop one at a time in to the curry.
11. Stir curry carefully , because it will break the egg.
12.Remove from heat and garnish it with coriander leaves.
13. ENJOY EGG KORMA with Chapati / PARATHA & basmati rice.
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