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Hard-boiled eggs simmered in a rich, aromatic gravy made with coconut and a special Maharashtrian spice blend, Kala Masala. A smoky and deeply flavorful curry that pairs perfectly with bhakri or rice.
For 4 servings
Prepare the Eggs
Roast and Grind the Masala Paste (Vatap)
Hard-boiled eggs simmered in a rich, aromatic gravy made with coconut and a special Maharashtrian spice blend, Kala Masala. A smoky and deeply flavorful curry that pairs perfectly with bhakri or rice.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 391.05 calories per serving with 16.86g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Prepare the Curry Base
Simmer the Curry
Garnish and Serve
Replace the hard-boiled eggs with boiled and lightly fried potatoes, paneer cubes, or firm tofu for a delicious vegetarian version.
For a richer, creamier texture, replace 1 cup of water with 1 cup of thin coconut milk. Add it at the end and simmer gently without bringing it to a rolling boil.
Add 2-3 slit green chilies along with the finely chopped onions in the curry base for an extra kick of heat.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The use of dry coconut provides medium-chain triglycerides (MCTs), a type of healthy fat that can be a good source of energy.
The curry is made with spices like turmeric, ginger, and garlic, which are well-known for their potent anti-inflammatory and antioxidant properties.
Kala Masala is a special Maharashtrian spice blend known for its dark color and complex, smoky flavor from deeply roasted spices. The best substitute is Goda Masala. If neither is available, you can use garam masala, but the taste will be significantly different.
It can be part of a balanced diet. Eggs are an excellent source of protein and vitamins. The curry contains healthy fats from coconut and beneficial compounds from spices like turmeric and ginger. However, it is moderately high in calories due to the use of oil and coconut, so portion control is key.
A single serving of Kala Masala Egg Curry (approximately 2 eggs and gravy) contains around 380-450 calories, depending on the amount of oil and coconut used.
To make the gravy thicker, you can simmer it uncovered for a few more minutes to allow excess water to evaporate. To make it thinner, simply add a little hot water and stir until you reach your desired consistency.
Yes, this curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.
This recipe goes great with these complete meals
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