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A fiery and aromatic egg curry from Maharashtra, featuring hard-boiled eggs simmered in a rich gravy made with a special blend of roasted spices. This dish is famous for its bold flavors and deep red color.
For 4 servings
Prepare the Eggs
Roast Spices for Masala
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A fiery and aromatic egg curry from Maharashtra, featuring hard-boiled eggs simmered in a rich gravy made with a special blend of roasted spices. This dish is famous for its bold flavors and deep red color.
This maharashtrian recipe takes 55 minutes to prepare and yields 4 servings. At 425.15 calories per serving with 17.3g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Sauté Aromatics and Grind Masala Paste
Cook the Gravy Base
Simmer the Curry and Serve
Replace eggs with 250g of paneer cubes, 500g of chicken pieces, or mutton. Adjust cooking times accordingly.
Substitute eggs with a combination of boiled potatoes, cauliflower florets, and green peas. Add them at the final simmering stage.
For a richer, less intense gravy, you can add 2 tablespoons of cashew paste or a splash of coconut milk along with the water.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The capsaicin in red chillies and piperine in black peppercorns can help boost metabolism and aid in fat burning.
Spices like turmeric (containing curcumin), ginger, and garlic are well-known for their powerful anti-inflammatory effects, which can help reduce inflammation in the body.
The use of coconut and sesame seeds provides healthy fats, including medium-chain triglycerides (MCTs), which are beneficial for energy and brain health.
One serving of Kolhapuri Anda Masala contains approximately 350-400 calories, depending on the amount of oil used. This estimate includes two eggs and the gravy.
It can be part of a healthy diet in moderation. Eggs are a great source of protein and vitamins. The spices offer various health benefits. To make it healthier, you can reduce the amount of oil used in the recipe.
To reduce the heat, decrease the number of dried red chillies and black peppercorns. Use more Byadgi or Kashmiri chillies which are known for color rather than intense heat, and de-seed them before roasting.
Yes, you can use fresh grated coconut. However, dried coconut (copra) provides a more intense, nutty flavor that is traditional to Kolhapuri cuisine. If using fresh coconut, roast it until it is completely dry and golden brown.
Traditionally, Kolhapuri Anda Masala is served with Jowar Bhakri (sorghum flatbread) or Chapati. It also pairs wonderfully with steamed rice or jeera rice to balance the spice.
Leftovers can be stored 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.
Absolutely. You can prepare a larger batch of the masala paste and store it in an airtight container in the refrigerator for up to a week, or in the freezer for up to 2 months. This makes weeknight preparation much faster.