Loading...
A creamy and aromatic South Indian curry made with tender potatoes and hard-boiled eggs, simmered in a rich coconut and cashew gravy. Perfect with parotta, chapati, or rice for a comforting meal.
For 4 servings
Prepare the Kurma Paste
Sauté the Aromatics
Build the Gravy Base
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
A creamy and aromatic South Indian curry made with tender potatoes and hard-boiled eggs, simmered in a rich coconut and cashew gravy. Perfect with parotta, chapati, or rice for a comforting meal.
This south_indian recipe takes 50 minutes to prepare and yields 4 servings. At 405.43 calories per serving with 12.5g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Kurma
Add Potatoes and Eggs
Finish and Garnish
Omit the eggs and add more potatoes or a mix of vegetables like carrots, peas, and green beans. This creates a delicious Mixed Vegetable Kurma.
If you don't have fresh coconut, you can use 1/2 cup of thick coconut milk. Add it at the end of the cooking process and simmer gently for 2-3 minutes without boiling.
Increase the number of green chilies in the paste and add a slit green chili along with the onions for an extra kick of heat.
If you have a nut allergy, you can skip the cashews. Use an extra teaspoon of poppy seeds or 1 tablespoon of roasted gram dal (pottukadalai) to thicken the gravy.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The complex carbohydrates from potatoes offer a steady release of energy, keeping you full and energized for longer periods.
Coconut and cashews contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and brain function.
Spices like fennel seeds, coriander, and turmeric not only add incredible flavor but also possess digestive and anti-inflammatory properties.
One serving of Potato Egg Kurma contains approximately 350-400 calories, depending on the amount of oil and coconut used. This estimate includes protein from eggs, carbohydrates from potatoes, and healthy fats from coconut and cashews.
Yes, it can be a healthy and balanced dish. Eggs provide high-quality protein, potatoes offer energy-rich carbohydrates, and the coconut-cashew paste contributes healthy fats. To make it healthier, you can reduce the amount of oil used.
Absolutely. To make it vegan, simply omit the hard-boiled eggs. You can replace them with more potatoes, chickpeas, or a medley of other vegetables like carrots, peas, and cauliflower to make a hearty vegetable kurma.
Yes, you can. Grind the other paste ingredients (cashews, fennel, etc.) with a little water. Add 1/2 to 3/4 cup of thick coconut milk to the curry towards the end of the cooking process. Simmer gently for 2-3 minutes, but do not bring it to a rolling boil.
Store leftover Potato Egg Kurma in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day. Reheat gently on the stovetop or in the microwave.