Kolhapuri Egg Curry

Name: Kolhapuri Egg Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: maharashtrian
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.25 cup dry coconut (grated); 6 pcs garlic (cloves); 1 inch ginger (roughly chopped); 2 pcs green chili (slit); 2 tsp coriander seeds; 1 tsp cumin seeds; 5 pcs black peppercorns; 3 pcs cloves; 1 inch cinnamon; 1 pcs bay leaf; 1 tsp sesame seeds; 1 tsp red chili powder; 1 pinch turmeric powder; 0.5 tsp garam masala; 1 tsp tamarind paste; 0.5 tsp salt; 2 tbsp oil; 2 cup water (for gravy); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(85)

TASTE SCORE

9/10

Boiled eggs simmered in a bold, spicy Kolhapuri-style gravy with coconut, onion, tomato, and warming whole spices. Rich, fiery, and deeply savory, this curry is perfect with chapati or steamed rice as part of a satisfying Indian meal.

PREP

20m

COOK

30m

SERVES

1 CUP OF CURRY WITH 2 HARD-BOILED EGGS

266 cal

SERVINGS

METHOD · 9 STEPS

boil · ~12 min
Boil and peel the eggs.
Place the eggs in a pot, cover with water, and boil until hard-cooked. Cool, peel, and keep them aside.
TIPMake a few light slits on the eggs later so the gravy coats them better.
roast · ~4 min
Roast the coconut and whole spices.
1.Heat a pan over low to medium heat.
2.Add dry coconut, coriander seeds, black peppercorns, cloves, cinnamon, and sesame seeds.
3.Roast until the coconut turns lightly golden and smells nutty, about 3 to 4 minutes.
4.Take the mixture off the heat and let it cool slightly.
TIPKeep the heat moderate so the coconut browns evenly and does not turn bitter.
mix · ~3 min
Grind the Kolhapuri masala.
Blend the roasted mixture with garlic, ginger, and a little water to make a smooth, thick paste.
saute · ~12 min
Cook the onion and tomato base.
1.Heat oil in a kadai over medium heat.
2.Add cumin seeds and bay leaf; let them sizzle for a few seconds.
3.Add sliced onions and cook until golden, about 6 to 7 minutes.
4.Add green chili and chopped tomato, then cook until the tomatoes soften and break down, about 4 to 5 minutes.
saute · ~6 min
Cook the masala.
1.Add the ground paste to the kadai and mix well.
2.Add red chili powder, turmeric powder, garam masala, and salt.
3.Cook on medium heat until the masala thickens and the oil starts to show at the edges, about 5 to 6 minutes.
TIPStir often in this stage so the masala does not catch at the bottom.
simmer · ~5 min
Simmer the curry.
Add water and tamarind paste, then bring the gravy to a gentle simmer. Cook for 5 minutes so the flavors come together.
simmer · ~5 min
Add the eggs and finish the curry.
Add the boiled eggs to the gravy and simmer for 4 to 5 minutes, turning them gently so they soak up the spicy sauce.
garnish
Garnish with coriander leaves.
serve
Serve hot with chapati or steamed rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Lightly slit the boiled eggs before simmering so the Kolhapuri gravy clings better and seasons them inside.
2
Roast the coconut only to light golden; dark brown coconut can make the masala taste bitter.
3
Grind the roasted coconut-spice mix with minimal water to keep the gravy thick and rich.
4
Cook the onions until properly golden, not just soft, for the deep savory base this curry needs.
5
When the masala leaves oil at the edges, it is ready; undercooked coconut paste can taste raw.
6
Simmer the eggs gently at the end so they absorb flavor without turning rubbery.
7
This curry tastes even better after 20 to 30 minutes of rest, once the heat and tang settle into the eggs.