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Kolhapuri Egg Masala
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4 from 1 vote

Kolhapuri Egg Masala

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
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 People
Calories 234kcal
Author Muktha H S


  • 4-5 no's Eggs
  • 3-4 no Guntur Red chillies
  • 2-3 no Byadgi Red Chillies
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Black peppercorns
  • ½ teaspoon Poppy Seeds / KusKus / Gasagase
  • 2 tablespoon Dry coconut
  • 2 no's Onions , medium size
  • 2 no's Tomatoes , medium size
  • 1 inch Ginger
  • 6 no Garlic Cloves big fat size
  • ¼ teaspoon Turmeric Powder
  • ½ teaspoon Goda Masala or Garam Masala
  • 2 tablespoon Oil
  • 1 tablespoon Clarified Butter / Ghee
  • 2 tablespoon Chopped Fresh Coriander leaves
  • 1 ½- 2 teaspoon Salt or as required
  • ¾-1 Cup Water for gravy


  • In a container, keep eggs for boiling for about 12 minutes.
  • Whilst, on other side in a pan, heat 1 tablespoon oil, add dry red chilli,coriander seeds, black peppercorns and fry till fragrant .
  • Add dry coconut, poppy seeds and fry till fragrant.
  • Now ,add onions, ginger, garlic and fry till onion turns brown.
  • Add turmeric and garam masala saute and add tomatoes ,little salt and sauté till tomatoes are cooked completely.
  • Allow it to cool ,Once its cooled, blend into a smooth paste without adding water.
  • Break open the egg shell ,slice into 2 halves and keep it aside.
  • In the same pan, 1 tablespoon clarified butter,1 tablespoon oil , add the above blended masala and saute for a minute.
  • Add blender/mixer rinsed water about ¾-1 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 Rumali Roti ,Tandoori Roti ,Paratha or Phulka .


  • 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 


Calories: 234kcal