Kolhapuri Egg Curry
Hard-boiled eggs halved and simmered in the same fiery Kolhapuri masala gravy used for mutton — an accessible weekday version of the bold Kolhapuri flavour profile. The eggs absorb the deep red spice base and are served with bhakri or rice.
Cuisines
Kolhapuri
Best for
Lunch
Dinner
Build a full meal around Kolhapuri Egg Curry
Get a matched combo of sides and accents
Recipe
Prep: 15 min
Cook: 35 min
Total: 50 min
2-3 servings
Ingredients
|
4 | Egg |
|
2 tablespoons | Oil |
|
1 teaspoon | Mustard Seed |
|
1 teaspoon | Cumin , seeds |
|
1 | Onion , large, finely chopped |
|
2 | Tomato , pureed |
|
1 tablespoon | Ginger-garlic paste |
|
2 tablespoons | Kolhapuri masala |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Coriander powder |
|
1 cup | Coconut Milk , thick |
|
1 cup | Water |
|
1 teaspoon | Salt , or to taste |
|
2 tablespoons | Cilantro , chopped |
Instructions
- 1 Boil the eggs in a pot of water for 8-10 minutes until hard-boiled. Cool and peel them.
- 2 Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds, and let them splutter.
- 3 Add the chopped onion and sauté until golden brown.
- 4 Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
- 5 Add the tomato puree and cook until the oil separates from the mixture.
- 6 Mix in the Kolhapuri masala, red chili powder, turmeric powder, and coriander powder. Cook for 2-3 minutes.
- 7 Pour in the coconut milk and water, and bring the mixture to a simmer.
- 8 Add salt to taste and gently place the boiled eggs into the curry.
- 9 Simmer for 5-7 minutes, allowing the eggs to absorb the flavors.
- 10 Garnish with fresh coriander leaves before serving.
Tips
For a more authentic taste, prepare homemade Kolhapuri masala using roasted dry red chilies, coriander seeds, and other spices.