Potatoes and boiled eggs dipped into the yoghurt, onion, tomato and grounded coconut, almonds & cashew nut masala. This delicious kurma is served with chapati, rice, any biryani, roti, kuska rice even with jeera rice.
Add a little salt and boil eggs peel the shell and set aside.
Add dry coconut pieces, cashew nuts, and almonds into the blender jar.
Pour very little water and blend smooth thick paste. Set aside.
Heat a pan over a medium flame add oil. You can add ghee for a rich taste.
Add bay leaves and all other dry spices. Let them splutter.
Add chopped onions and slit green chillies. Fry till they turn light golden.
Add ginger and garlic paste. Fry till the raw smell disappears.
Add chopped tomatoes fry till they turn mushy.
Add blended coconut masala stir continuously. Fry for 2 minutes.
Next, add beaten curd, turmeric powder, red chilli powder and garam masala powder stir well fry for a minute.
Add diced potatoes mix well.
Pour water mix well. Close the lid and cook till the potatoes become soft.
Add salt according to the taste. Adjust water according to the thickness of gravy.
Add boiled eggs mix well.
Next, add chopped coriander leaves mix well.
Close the lid and cook until the gravy thickness in a low flame.
The gravy should not too thick. If the gravy is done you can observe the traces of oil on the top.
When the gravy reaches desired consistency. Switch off the fire.
Take the delicious egg masala aloo kurma into the serving bowl.
Garnish with coriander leaves.
Best serve hot potato egg kurma with any biryani, chapati, pulao, kuska rice, jeera rice and enjoy the flavour.