Easy Indian Kolhapuri Egg Curry

Hard boiled eggs cooked in aromatic spices and coconut – gluten free.

Recipe by: chefdehome.com
Servings: 2-3 servings
Kolhapuri Masala
2 tbsp Coconut (heaping spoonfuls, grated, frozen or fresh coconut)
1/2 tsp Garam Masala
1/2 tsp Turmeric (powder)
1.5 Cup Tomatoes (2 medium tomatoes, rough chopped)
1 Red Onion (about 1 cup when chopped)
1 inch Ginger (fresh ginger root, peeled)
3­4 Garlic (cloves)
1 Hot Green Pepper (small) (indian hari mirch, or use 1/4 serrano pepper)
1.5 tbsp Canola Oil
2 Whole Dry Red Pepper
1 tsp Poppy Seeds (khus­khus seeds)
5­6 Black Pepper (whole black pepper corns)
Salt and Black Pepper
Egg Curry
4 Egg(s) (hard­boiled, peeled and sliced in half)
1/2 tbsp Canola Oil
1 Cup Water
Salt (as per taste)
Cilantro (fresh coriander leaves, for garnish)
  1. In a food processor, process onion, garlic, ginger, and hot green chili pepper to a coarse paste.
  2. Heat 1.5 tbsp oil in wide, heavy bottom saute pan. When oil is hot, add onion mixture to pan.
  3. Cook until onions are soft and start to brown at edges. (4­5 minutes) Then add spices: whole red pepper, poppy seeds, black peppercorns, garam masala, turmeric, and coconut.
  4. Saute until spices are fragrant and coconut has toasted a bit (about 1­2 minutes). READ MORE

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