Egg Kurma

Prep Time: 10min
Cook Time: 25min
Total Time: 35min
Yield: 3-4 Servings

Ingredients

4-6 Eggs, boiled & peeled
2 Medium Sized Onions, thinly sliced
2 Medium Sized Tomatoes, chopped
1 1/8 Tspn Red Chilli Powder
1/8 Tspn Turmeric Powder
Salt to Taste
1 Tspn Gingergarlic Paste
1/2 Tspn Cumin Seeds (Jeera)
1-2 Small Cinnamon(Dalchini) Stick
2-3 Green Cardamom(Ellachi) Pods
1 Tspn Coriander(Dhania) Powder
1 Tspn Garam Masala Powder
1 Tblspn Cilantro Leaves(Kothmir)
4 Cashew Nuts
4 Almonds
1/4 Cup Yogurt/Curd
2 Tblspn + 1 Tspn Oil
1 Cup Water or add as required

Directions

• Make vertical slits on each boiled egg & keep aside.
• Heat a teaspoon of oil in a pan on a medium flame; add eggs, 1/8 teaspoon of red chilli powder, little salt & mix everything well. Saute until boiled eggs turn light golden brown colour. Turn off the flame & keep aside.

• Heat a tablespoon of oil in a sauce pan on a medium flame, add cumin seeds, almonds, cashew nuts & saute for 30 seconds. Add sliced onions & fry until it turns translucent. 

• Add gingergarlic paste, teaspoon of red chilli powder, salt, turmeric powder, garam masala powder, coriander powder & saute for a second.

• Add chopped tomatoes & cook until they turn soft & mushy.

• Turn off the flame & allow it to cool at room temperature.
• Transfer the onion mixture into a mixie jar & grind into a smooth paste by adding yogurt. Keep aside.

• Heat remaining oil in the same sauce pan & add cinnamon stick, cardamom pods. Saute for 30 seconds & add prepared onion tomato yogurt paste. Mix everything well & cook for 2-3 minutes or until oil separates.

• Add water & mix everything well. Now add sauteed boiled eggs & mix everything well.

• Cover with a lid & let it cook for another 8-10 minutes or until gravy thickens by stirring occasionally. Turn off the flame.

• Finally garnish with cilantro leaves & serve with rice, roti or tandoori roti or garlic butter naan.