Egg Kurma

Kurma is a nut or coconut based gravy made as an accompaniment for eggs , chicken or vegetables.This dish is served with Pulao or Biryani Dishes or Rice or Roti.
Preparation time:40 minutes

Eggs 6
Onions 2 Medium size
Tomatoes 2 Medium size
Cashew paste 1/4 cup
green chili 6
oil 1 tablespoon
Ginger garlic paste 1 teaspoon
egg masala or garam masala 1 teaspoon(or as per taste)
red chili powder 1/2 teaspoon(or as per taste)
turmeric 1/4 teaspoon
salt to taste

1.Soft boil the eggs as shown in the recipe perfectly-boiled-eggs and keep aside.

2.Grind the onions and green chilies into a smooth paste and keep aside.

3.Grind the tomatoes into a smooth paste and keep aside.

4.Grind the cashews into a paste and keep aside.

5.Take a pan and heat oil in it and add the Onion paste.Saute on high for 5 minutes continuously stirring and turn the heat to medium and keep stirring.After 5 minutes add the ginger garlic paste and stir until the onion comes into a golden brown color and one ball leaving the pan.

6.Now add the tomato paste and keep stirring until it also comes to a dough consistency.

7.Add the cashew paste,water,masala,red chili powder,turmeric and salt and let it simmer for 2 minutes.

8.Check the taste of your gravy and add the eggs into this and let simmer for 5-10 minutes stirring in between.Turn of the stove.

The onion gravy should be cooked all the way through before adding tomatoes else it will leave a raw taste all through your curry.


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