RESTAURANT   STYLE EGG KURMA RECIPE

Recipe Source - OwnServes - 2-3Prep time - 10 minsCook time - 15-20 minsServing suggestion - Appam, chappati,  idly/dosa  or poori

Ingredients

Boiled egg - 2-3 nosOnion - 1 large, finely choppedTomato - 2 large, pureedGinger garlic paste - 1 tbspRed chilli powder - 1/2 tspTurmeric powder - 1/4 tspCoriander powder - 1 and 1/2 tspKitchen King masala - 1/2 tspGaram masala -1/2 tspPepper powder - 1/4 tspSalt to tasteOil - 3 tspCoriander & mint leaves - 2 tbsp finely chopped

To grind to smooth paste

Cashew - 6 nos or 2 tspShredded coconut - 5 tbspGreen chilli - 2 nos (Adjust according to spice tolerance)

Method

1. In a sauce pan add 2 cups water bring to a boil add salt and the eggs boil for 10 minutes. Transfer the eggs to cold water and remove the shell, set aside

2. In a wide non stick pan, heat oil add the onions, sauté until transparent. Add the ginger garlic paste and sauté until golden. Now add the spice powders - turmeric, red chilli, garam masala, kitchen king masala, coriander, pepper powder and salt. Mix well

3. Add the puréed tomato paste and cook until the raw smell goes away (3 minutes). Add 1 cup water and bring to a boil. In the meantime make a smooth paste of coconut, cashew and green chillis.

4. Add the coconut paste to the curry. Bring flame to simmer and cook further for 3 minutes. Add slit eggs and garnish with coriander and mint leaves

Serve hot with piping hot idly/dosa/appam/ chappati\