Kolhapuri Egg Masala is very spicy and delicious egg gravy prepared using dry coconut , black peppercorns and spices. Kolhapuri is recipes have more heat in it and this one too is quite spicy. But I have altered the original recipe to get more thick gravy and also reduced little heat . Still this Kolhapuri Egg Masala is a spicy and delicious. The recipe gets the main flavour by roasting , spices and  dry coconut on low heat till fragrant.

 
 
Try using  any kind of spiciest red chillies like Guntur,Kashmiri red chilli along with Byadgi Chillies to get that deep red colour . I have used 3 Guntur red chillies and 3 Byadgi chillies , You can add more  dry red chillies if you want more heat. At home , everyone loves this spicy curry .It has got good balance between  spices and heat . At winters , when there is chill weather around I love to eat this spicy egg curry with Hot Roti’s and dollop of butter …., Yum ! 
 
Serve this hot with any kind of Tandoori Butter Roti , Garlic Naan ,Whole Wheat Rumali Roti, Mughlai Paratha , Kulcha , Chapati or Phulka.
 
Other Egg Curries Recipes on blog are : Easy Egg Gravy , Scrambled Egg Masala  and Poached Egg Curry .
 
RECIPE CARD FOR KOLHAPURI EGG MASALA
4 from 1 vote
Kolhapuri Egg Masala
Kolhapuri Egg Masala
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Kolhapuri Egg Masala : Spicy , Hot Egg Masala prepared by dry roasting coconut and other spices is very popular from Kolhapur Region , Maharashtra

Course: Main Course
Cuisine: Indian, Maharstarian
Keyword: Egg
Servings: 4 People
Calories: 234 kcal
Author: Muktha H S
Ingredients
  • 4-5 no's Eggs
  • 3-4 no Guntur Red chillies
  • 2-3 no Byadgi Red Chillies
  • 1 Tsp Coriander Seeds
  • 1 Tsp Black peppercorns
  • 1/2 Tsp Poppy Seeds / KusKus / Gasagase
  • 2 Tbsp Dry coconut
  • 2 no's Onions , medium size
  • 2 no's Tomatoes , medium size
  • 1 inch Ginger
  • 6 no Garlic Cloves big fat size
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Goda Masala or Garam Masala
  • 2 Tbsp Oil
  • 1 Tbsp Clarified Butter / Ghee
  • 2 Tbsp Chopped Fresh Coriander leaves
  • 1 1/2- 2 Tsp Salt or as required
  • 3/4-1 Cup Water for gravy
Instructions
  1. In a container, keep eggs for boiling for about 12 minutes.

  2. Whilst, on other side in a pan, heat 1 Tbsp oil, add dry red chilli,coriander seeds, black peppercorns and fry till fragrant .

  3. Add dry coconut, poppy seeds and fry till fragrant.

  4. Now ,add onions, ginger, garlic and fry till onion turns brown.

  5. Add turmeric and garam masala saute and add tomatoes ,little salt and sauté till tomatoes are cooked completely.

  6. Allow it to cool ,Once its cooled, blend into a smooth paste without adding water.

  7. Break open the egg shell ,slice into 2 halves and keep it aside.

  8. In the same pan, 1 Tbsp clarified butter,1 Tbsp oil , add the above blended masala and saute for a minute.

  9. Add blender/mixer rinsed water about 3/4-1 cup to the masala,add salt to taste.

  10. Once it starts to boil,add boiled eggs and sim for 5-8 minutes.Finally garnish with coriander leaves.

  11. Serve hot with Rumali Roti ,Tandoori Roti ,Paratha or Phulka .

Recipe Notes
  • You can use  Red chilli powder(2 Tsp)  instead of  Dry Red Chilly and Coriander Powder(1 Tsp) for Coriander seeds.
  • It is a thick gravy but you can adjust water for required consistency.
  • If you want it to be less spice,then reduce the amount of red chilly to 3-4. I have used 3 Guntur red Chillies and 3 Byadgi, so it was not that spicy because of Byadgi Red Chillies.
  • Goda Masala is kind of spice blend widely used in Maharashtra , if its not available use garam masala 

Step by Step Directions on making of Kolhapuri Egg Masala :

In a pan,heat 2 Tbsp oil,add dry red chilli,coriander seeds and black peppercorns and fry .

Add dry coconut,poppy seeds and  continue fry till fragrant.

Now  add onions, ginger and garlic and fry till onion turns slightly golden in colour. 


Add  turmeric and garam masala saute and add tomatoes,little salt and saute tomatoes till it becomes mushy. 

Allow it to cool ,Once its cooled, blend into a smooth paste without adding water.



Boil egg ,remove shell and slice into 2 halves and keep it aside.



In the same non stick pan,add clarified butter , add the above blended masala and saute for a minute. Add blender/mixer rinsed water about 3/4-1 cup to the masala,add salt to taste.



Once it starts to boil,add boiled eggs and sim for 5-8 minutes.Finally garnish with coriander leaves.



Serve hot with Roti or Paratha . I served it with Whole wheat Rumali Roti  🙂

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