Egg Kurma Recipe

The goodness of coconut makes any dish flavorful. Egg kurma is cooked in a coconut-based curry, enhances the flavours and is best paired with roti or rice.

Nutrition Information per serve

  • 245.7 kcal
  • 6.6 gm
  • 8.2 gm
  • 20.9 gm
    Total Fat
  • 2.4 gm
    Total Fiber
1.0 Number(60.0 gm) Boiled Egg
1/2 Cup(71.0 gm) Coconut Milk
1/4 Julienne Cup(29.0 gm) Onion
2.0 Chopped Tbsp(25.0 gm) Tomato
1.0 Chopped Tsp(2.0 gm) Green Chilli
1/2 Tsp(3.0 gm) Ginger Garlic Paste
2.0 Number(2.0 gm) Almond
2.0 Number(3.0 gm) Cashewnut
1.0 Stick(0.25 gm) Cinnamon
1.0 Number(0.3 gm) Bay Leaf
2.0 Number(0.18 gm) Black Pepper
1.0 Number(2.0 gm) Black Elaichi
1/4 Tsp(0.59 gm) Jeera
1.0 Tsp(2.0 gm) Dhania Powder
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(1.0 gm) Khas Khas
1/2 Tsp(2.0 gm) Watermelon Seeds
1/8 Tsp(0.29 gm) Haldi
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(5.0 ml) Oil
100.0 Ml(100.0 ml) Water
  • Prepreparation,

  • Blend together 1/4th cup julienne onions, 2 almonds, 2 cashewnuts, 1/2 tsp khas khas and 1/2 tsp watermelon seeds into a paste. Keep aside.

  • Boil 1 egg and keep aside.

  • For egg,

  • Take a kadhai and heat 1/2 tsp oil.

  • Shallow fry the boiled egg.

  • When the egg turns golden brown, sprinkle 1/8th tsp salt, 1/4th tsp red chilly powder and mix well.

  • For gravy,

  • In the same kadhai, heat the remaining oil.

  • Add 1/4th tsp jeera, 1 cinnamon stick, 2 whole pepper corns, 1 black elichi, 1 bay leaf, 1/2 tsp ginger garlic paste, 2 tbsp tomato puree, 1 tsp green chilli, 1 tsp dhania powder, 1/8th tsp haldi, 1/4th tsp red chilly powder and mix well.

  • Add a little water and let it to simmer.

  • When it begins to simmer, add the blended paste, 1/8th tsp salt, 1/2 cup coconut milk and allow it to simmer for 2 minutes.

  • Then add shallow fried boiled egg and allow to cook for a minute.

  • Serve hot with paratha or naan.