Egg korma/Egg Kurma

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I have Egg-O-mania:-). Many Indian vegetarians eat eggs as part of their diet and I'm one of em. I love to have kurma with Puri or Pulao.So instead of making regular vegetable kurma, I make this Egg Kurma once in a while.This Egg kurma is made with hard boiled eggs which are fried and then cooked in the Korma gravy. Mouth watering ha! Try this egg-o-licious kurma next time you are making Pulao. You can add veggies to this kurma to give more flavor. I added frozen Peas and Carrots. If making plain Pulao, I add veggies to gravy. If making Veggie Pulao, I just add Eggs. You can also add corn, Potatoes. Today I have also added Soy chunks to add some more protein. As I paired it with Plain Coconut milk Pulao, the combo went perfectly. You can make this pulao in no time in pressure cooker or Instant Pot. Today I made this in my  6 Qt Instant Pot . 

I have used the hard boiled eggs in this recipe. Kurma can be made in few different ways. The white Korma is made with Coconut, poppy seeds gravy where as the yellow Kurma uses Tomato cashew gravy.Also you can mix them the way you like.Coconut or dry fruits give thickness to the gravy. I added soy chunks for some extra protein. The spice level can be adjusted according to your preference by putting more or less masala, chill powder.My recipes are usually mild-medium spicy.

Servings:
Four (4)
Total time:
45 minutes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

2 tablespoon oil

4-6 eggs (I like couple extra so used 6)

1/2 cup Mixed veggies optionally (I used Frozen Peas, Carrots)

1/2 cup Mini soy chunks optionally (or regular soy chunks)

1 big onion

2.5 Roma tomatoes (or any other tomatoes)

1/4 cup Cashews/Almonds/Almond flour

2 teaspoon Garam masala 

Few Coriander leaves

Salt to taste

1 tablespoon chilli powder or adjust

1.5 tbsp Ginger garlic paste

1/4 cup  yogurt

Egg kurma Recipe 

• Soak 1/4 cup cashews in warm water for at least 20 minutes.If you do not have cashews, you can use Almonds/Almond flour. I use which ever is on hand.
• If using Soy chunks, soak em in warm water. Keep aside.
•  Firstly Boil eggs , remove shells. I take Eggs in a bowl with water. Once water comes to rolling boil, I keep for 8-10 minutes. They always cook perfectly. I use Organic Eggs. 
• While eggs are boiling chop onions and tomatoes roughly.
• Heat a pan, take 1 tTbsp oil, sauté onions until transparent. Add 1.5 tbsp Ginger garlic paste, sauce a minute.I have made this recipe in my Lodge cast iron Wok/Kadai. I do most of my cooking in Cast iron cookware. Use Iron Kadai if you have. It’s a healthy option to cook. It's also easy to clean, maintain cast iron cookware. 

• Now add chopped tomatoes and cook them till soft.Add salt enough for gravy, 1 tbsp chilli powder, 2 tsp Garam masala, 1/4 tsp turmeric, mix well. Turn off stove, add cashews/Almonds (peel skin if using Almonds).When cooking tomato based recipes in cast iron pan, remove into serving bowl immediately after cooking.
• Remove shells from eggs.Make small slits around the eggs so they will soak up in the gravy.
• Heat the pan with 1 tbsp oil. Place eggs. Shallow fry to brown them all around. Remove eggs and keep them aside.
  
• To the same pan add cumin seeds, Let em splutter. Then add prepared puree. Add 1/2 cup soaked Soy chunks. Cook for 5 minutes covered. Stir, add fried eggs, mix, coveand cook till you see oil floats on top.
• Cooking on low heat after adding eggs gives time for eggs to soak in the gravy and take the flavors in.
• Turn off the stove, take it in a serving bowl and garnish with coriander.
• Serve it with Pulao or Roti. I love it with Coconut Pulao, Puri or Roti.
  
  
  

Tips: 

• Hard boil eggs and prepare puree before hand.On the day of party you can do rest of the prep which would cut down time and also curry will taste fresh.
• If you refrigerate boiled eggs do not remove shells.