Kolhapuri Egg Curry Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, cloves, and cinnamon stick. Saute until fragrant.
• STEP 2.Add chopped onions and cook until golden brown. Then add ginger-garlic paste and saute for a minute.
• STEP 3.Add tomato puree, turmeric powder, red chili powder, Kolhapuri red chili powder, and salt. Cook until the oil separates from the masala.
• STEP 4.Add coconut paste and cook for a few minutes. Then add water and bring the gravy to a boil.
• STEP 5.Gently add the hard-boiled eggs to the gravy and simmer for 5-7 minutes.
• STEP 6.Garnish with fresh coriander leaves and serve hot with rice or roti.

Cooking Tips

• To make the Kolhapuri red chili powder, dry roast red chilies and grind them into a fine powder.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• You can also add a pinch of garam masala for extra flavor.

Storage and Serving

• Leftover Kolhapuri Egg Curry can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat the curry on the stovetop or in the microwave before serving.
• Serve the curry with steamed rice, jeera rice, or roti for a complete meal.