- To make the wet paste, add oil to a large kadhai over medium heat.add fennel seeds, cumin seeds, garlic, green chillies, poppy seeds, and ginger and stir briefly till you smell the aromas of the spices. Follow by adding roasted chana dal,cashew nuts, and coconut and stir well till very lightly colored. Turn out on to a plate to let cool. Grind the mixture on an ammi or run in a wet grinder with a little water, as needed, to make the wet paste. This should yield 1/3 cup. Place a large heavy saucepan over medium heat, and add oil and ghee. When hot, add cinnamon and cardamom. Once you notice that the cardamoms have plumped up nicely, add onions, and stir till translucent, about 1 minute. Then add turmeric, continuing to stir. Pour in fresh tomato puree and add wet paste. Stir vigorously and mix well, breaking up the wet paste so that it’s well incorporated. Add salt to the masala and reduce heat to low to continue cooking. When the oil has separated from the masala, about 7 minutes, add 1¾ cups water scraping the bottom of the pan. Continue to cook another 5 - 6 minutes. Add boiled eggs and turn carefully to coat with the masala. Allow to simmer for 6 to 7 minutes. Remove from heat. Serve hot with chapathi.
Egg kurma
#myrecipe
By Radha Nelanti
Jan, 28th
577
Servings
4 persons
Cook Time
25 minutes
Ingredients
16
- 18
Ingredients
- Oil
- Ghee
- Cinnamon
- Cardamom
- Onion
- Turmeric powder
- Tomato puree
- Salt
- Eggs
- Fennel seeds
- Cumin
- Garlic
- Green chillies
- Poppy seeds
- Ginger
- Chana dal
- Cashew
- Coconut
