Kolhapuri Anda Masala

1. 1

   Step 1

   • a.Prepare the Eggs
   • b.Place 8 eggs in a saucepan and cover with cold water. Bring to a rolling boil over high heat.
   • c.Reduce heat to a simmer and cook for 10 minutes for hard-boiled eggs.
   • d.Drain the hot water and immediately place the eggs in an ice bath or under cold running water for 5 minutes to stop the cooking process.
   • e.Carefully peel the eggs and make 2-3 shallow vertical slits on each one. This helps them absorb the gravy flavors. Set aside.
2. 2

   Step 2

   • a.Roast Spices for Masala
   • b.Heat a heavy-bottomed pan or skillet over low-medium heat. Add the dried Byadgi chillies, coriander seeds, cumin seeds, black peppercorns, cloves, and cinnamon stick.
   • c.Dry roast for 2-3 minutes, stirring continuously, until they become fragrant and slightly darker. Be careful not to burn them.
   • d.Add the white sesame seeds and grated dried coconut to the pan. Continue to roast for another 60-90 seconds until the coconut turns light golden brown and aromatic.
   • e.Immediately transfer the roasted mixture to a plate to cool down completely.
3. 3

   Step 3

   • a.Sauté Aromatics and Grind Masala Paste
   • b.In the same pan, heat 1 tbsp of vegetable oil over medium heat.
   • c.Add the sliced onion and sauté for 7-9 minutes until it becomes deep golden brown and caramelized at the edges.
   • d.Add the garlic cloves and chopped ginger. Sauté for another 2 minutes until the raw smell disappears.
   • e.Let this mixture cool slightly. Combine it with the cooled roasted spices in a grinder or blender.
   • f.Add 3-4 tablespoons of water and grind to a very smooth, thick paste. This is your Kolhapuri masala.
4. 4

   Step 4

   • a.Cook the Gravy Base
   • b.Heat the remaining 3 tbsp of oil in the same pan or a kadai over medium heat.
   • c.Add the finely chopped onion and sauté for 5-6 minutes until soft and translucent.
   • d.Add the prepared Kolhapuri masala paste and turmeric powder. Stir well and cook for 8-10 minutes on low-medium heat, stirring frequently.
   • e.Continue cooking until the paste darkens in color, thickens, and you see oil separating from the sides. This step is crucial for the authentic flavor.
   • f.Pour in the tomato puree, mix well, and cook for another 5-7 minutes until the oil starts to separate from the tomato mixture.
5. 5

   Step 5

   • a.Simmer the Curry and Serve
   • b.Add 1.5 cups of hot water and salt to the pan. Stir thoroughly to combine, scraping any bits from the bottom.
   • c.Bring the gravy to a gentle boil, then reduce the heat to low.
   • d.Carefully slide in the slit hard-boiled eggs, ensuring they are submerged in the gravy.
   • e.Cover the pan and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the rich, spicy flavors.
   • f.Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving.
   • g.Serve hot with bhakri (sorghum flatbread), chapati, or steamed rice.

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