Egg Kurma Recipe – Kurma or Korma is a saucy dish originated in central Asia and is made of spices, meat, vegetables, yogurt, seeds or nut 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, rice pulao, paratha or even with chapati. When ever I have guests for a meal, I prefer to make this to go with any kind of chicken biryani or veg biryani or even pulao since it is quick if we have boiled eggs ready.
1. Boil the eggs, remove the shells and make few incisions randomly and set aside.
Blend together coconut & poppy seeds or cashews with little water to a smooth paste.
How to Make South Indian Style Egg Kurma
2. Heat oil in a pan, add cinnamon, star anise, cloves, jeera or shahi jeera and bay leaf. You can also add crushed saunf or fennel seeds. I used it along with the other spice powders later. Do not use too many spices if you are making this to go with a biryani, stick on to the quantity mentioned in the recipe.
3. Add finely chopped onions, chilli and fry. Finely chopped yields a good gravy.
4. When the onions turn golden, fry ginger garlic paste till the raw smell goes off.
5. Add chopped onions, turmeric and salt. Fry until the tomatoes turn mushy. While the tomatoes cook, make a fine paste of coconut and poppy seeds or cashews. You can also add fennel seeds/saunf to the blender and make a fine paste together using little water. Set the paste aside till we need it.
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 smell of chili powder is gone.
8. Add the coconut paste.
9. Fry until it begins to smell good or it begins to leave the sides of the pan. This step takes about 3 to 5 minutes depending on how thin or thick your paste is.
10. Add pudina. I did not have pudina so did not use. But i suggest using for a good flavor. Fry for about 2 to 3 minutes.
11. Pour water just enough to make a gravy and cook covered on a low flame until slightly thick. Stir in between.
Add the boiled eggs. You can also saute the eggs in oil at step 2 and add them to the pan now. 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 off.
Egg kurma ready to serve with biryani, parotta and pulav.
Ingredients (US cup = 240ml )
- 4 eggs , boiled
- 1 to 1 ½ tbsp oil
- ¾ cup onions , finely chopped , (2 medium)
- 1 green chili , Slit
- 1 tsp ginger garlic paste
- 1¼ cup tomatoes , roughly chopped
- salt as needed
- 1 pinch turmeric
- ½ tsp red chili powder
- 1 tsp garam masala
- ½ tsp coriander powder (optional)
- ½ tsp roasted fennel seeds powder or saunf powder
- 2 tbsps mint leaves or pudina finely chopped
- 1 tbsp coriander leaves or cilantro finely chopped
- 1 bay leaf , small
- 3 cloves
- 1 inch cinnamon piece or dalchini
- 2 green cardamom
- 1 strand mace , thin
- 1 star anise , small
- ½ tsp shahi jeera or jeera / cumin
to grind (or use half cup fresh curd)
- 3 tbsp coconut , chopped coconut pieces or grated
- 2 tbsp poppy seeds or 8 cashew nuts
- Add coconut & cashews or poppy seeds to a blender jar. Pour very little water and make a smooth thick paste. If using yogurt just skip this step.
How to make egg kurma
- Saute bay leaf, cinnamon, cloves, cardamoms, jeera, mace and star anise in oil until they begin to crackle.
- Then add onions & fry until golden. Saute ginger garlic paste until the raw smell vanishes.
- To the onions add tomatoes, turmeric and salt. Fry until they turn soft.
- Add chilli powder, garam masala, saunf & coriander powder. Fry until fragrant.
- Next add coconut paste and fry until fragrant again. Add in pudina. Saute for a minute.
- Pour water just enough to make a thick gravy. Simmer and cook until the gravy thickens slightly but not too thick.
- Prick the boiled eggs with a fork a few times and add them to the gravy.
- Cook them in the gravy for a while. You can see traces of oil on top when the gravy is done. You can also fry the eggs in 1 tsp ghee and add it to the kurma.
- Switch off egg kurma when the gravy reaches a desired consistency. Garnish with few chopped coriander leaves.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills. More about me
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