Kolhapuri Egg Curry
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 and coconut. This bold dish is perfect with bhakri or steamed rice.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the eggs
- b.Place 8 eggs in a saucepan and cover with cold water by at least an inch.
- c.Bring to a rolling boil, then cover the pan, turn off the heat, and let it stand for 10-12 minutes.
- d.Drain the hot water and run cold water over the eggs to stop the cooking process.
- e.Peel the eggs carefully and make 2-3 shallow slits on each one. Set aside.
- 2
Step 2
- a.Make the Kolhapuri masala paste
- b.In a dry pan over low-medium heat, roast the dry red chilies, coriander seeds, cumin seeds, peppercorns, cloves, and cinnamon stick for 2-3 minutes until fragrant.
- c.Add the sesame seeds and desiccated coconut. Roast for another minute until the coconut is lightly golden. Be careful not to burn it. Transfer to a plate to cool.
- d.In the same pan, heat 1 tbsp of oil. Add 1 sliced onion and sauté until it turns deep golden brown, about 6-7 minutes.
- e.Once cooled, add the roasted spices, sautéed onion to a grinder jar. Add 1/4 cup of water and grind to a very smooth paste.
- 3
Step 3
- a.Prepare the curry base
- b.Heat the remaining 2 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the 2 finely chopped onions and sauté until they turn soft and golden brown, about 5-6 minutes.
- d.Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
- e.Stir in the tomato puree and cook for 4-5 minutes, until it thickens and oil begins to separate from the sides.
- 4
Step 4
- a.Simmer the curry
- b.Add the prepared Kolhapuri masala paste and turmeric powder to the pan. Sauté for 5-7 minutes on low heat, stirring continuously, until the masala is well-cooked and aromatic.
- c.Pour in 2 cups of hot water and add salt. Mix well and bring the gravy to a boil.
- d.Gently slide in the slit hard-boiled eggs.
- e.Reduce the heat to low, cover the pan, and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the flavors.
- 5
Step 5
- a.Garnish and serve the curry.
- b.Turn off the heat. Garnish with freshly chopped coriander leaves.
- c.Let the curry rest for 10 minutes before serving. Serve hot with bhakri, chapati, or steamed rice.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For authentic flavor, dry roast the spices on low heat until they release their aroma. This is the most crucial step.
- 2Using a combination of spicy and mild red chilies (like Guntur and Kashmiri) will give the curry a balanced heat and a vibrant red color.
- 3Making slits in the boiled eggs helps them soak up the spicy gravy, making them more flavorful.
- 4Sauté the masala paste well until oil separates to ensure the raw taste of spices is gone.
- 5The curry thickens as it cools. Adjust the consistency with a little hot water if needed before serving.
- 6This curry tastes even better the next day as the flavors have more time to meld together.
Adapt it for your goals.
Vegan
Replace eggs with 250g of firm tofu (pan-fried) or 2 cups of boiled potatoes and chickpeas. Ensure you use oil instead of ghee.
kid friendlyKid friendly
To reduce spiciness, use only 2-3 Kashmiri red chilies and skip the spicier variety. You can stir in 2 tablespoons of cashew paste or fresh cream at the end to make it milder.
quickQuick
If short on time, use 3-4 tablespoons of store-bought Kolhapuri masala paste instead of making it from scratch.
high proteinHigh protein
Add 1 cup of boiled chickpeas or 150g of paneer cubes along with the eggs during the last 5 minutes of simmering for an extra protein boost.