A spicy & flavorful Indian Egg Curry with boiled eggs cooked in aromatic green masala, Indian whole spices and coconut. An easy dinner recipe for all!

Half a picture of egg curry surrounded with 2 antique tumblers, bread toast, napkin and 2 spoons

“You are going to love today’s dinner!”, I squealed with delight. KR being KR calmly responded saying, “When have I not?” This was our phone conversation while he was at work and I had just finished preparing this wonderful Kolhapuri Green Masala Egg Curry! I couldn’t contain my happiness that this egg curry turned out exactly like I had expected. The green masala was incidental though. That is the fun part for me. I love to add my own touch to a traditional recipe and give it a fusion look and new flavor. After convincing KR that this time the dinner is even more special because it is his favorite dish, I could sense the excitement in his voice. I had set the stage. Mission accomplished! 

Half a picture of egg curry surrounded with 2 antique tumblers, bread toast.

Talking about this egg curry, it is my neighbor aunty’s (from Bombay) recipe. She would make it with red masala and it would be scrumptious. Me along her 2 daughters would sit around the serving dish and dig in directly into the vessel. She would normally serve it with Bhakri (made with bajra flour).  It is a heavenly combination. The masala she made would be very fiery and tangy with bursts of flavors. My mouth waters even today just thinking about her food. She was an amazing cook and I have learnt a lot from her. In fact she is one of the reason I love Maharashtrian food so much. 

Top view picture of egg curry

As you must be aware I am on a virtual culinary food trip! I have recreated famous recipes from various parts of India and have thoroughly enjoying the process so far. I have prepared Kashmiri Dahi Baingan from Kashmir, Sultani Dal from Lucknow, Tindora & Chickpea Curry cooked with Coconut from Mangalore and Mini Masala Idli from my native – Tamil Nadu. Each one is so different from the other. Since I have lived all my life in Maharashtra, it makes sense that I cover a local cuisine as well and Kolhapuri food is one of my favorite. This culturally rich city is famous for its main landmark – a famous Lakshmi goddess temple and ‘Kolhapuri Chappals/Slippers’ which is made of leather and exported all over the word. However, this city is also known  for its food as its delicious, aromatic, and packed with flavor. In need to break the myth that their food is only hot & spicy, I must say that their food actually symbolizes the style of preparation by using specific type of local masalas. This cuisine is full of mouth watering delicacies & one of them is Egg Curry! 

Half a picture of egg curry surrounded with 1 spoon & 1 fork.



I was fortunate enough to visit this city once in my life. My neighbor’s family lived there and during one summer vacation (while we were in school), they decided to pay a visit to their relatives. They casually asked me if I would like to join them and I readily agreed. My mom was not very happy to send me away like this all by myself. After much convincing from all, she agreed to let me go. It was one of the most memorable summer trips I had. I stayed with them, made new friends, explored the city, plucked fruits from tress by hitting it with stones, tried out different street foods and played a lot many new games with my friends. It was the best summer. Since I have a personal connection with this city, I dedicate this post to the lovely family who opened their house to me. 

Half a picture of egg curry

While we were there, we did have egg curry and we savored it. Using that as reference, I have prepared a green masala gravy here instead of the traditional red curry. First grind

onions, garlic, ginger, green chillies and almonds

to a smooth paste. Heat oil

in a pan

. Temper cumin seeds

and then add this ground paste. Saute it for 3-4 minutes. Now add grated coconut

, bay leaf

, cloves

, poppy seeds

, red chillies

and turmeric powder. Mix and saute for another 3-4 minutes. Next add tomatoes and salt. Saute it till the tomatoes are cooked. 

Egg



Now add spinach and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool. Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully. Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required. Add water to get the desired gravy consistency. 

Egg

Before serving, add the egg and garnish it with cilantro. Kolhapuri Green Masala Egg Curry is now ready. Serve it with bread/roti/naan/rice. KR thinks it tastes the best with rice and I am not arguing with that! It’s an ideal meal for family gatherings or weekend brunch.

Egg

As expected, he was super excited when he got to know that I had made egg curry for dinner. He couldn’t wait till dinner time and insisted that we have an early dinner. 🙂 He was also not happy to see that I had not made enough, whereas that gravy could feed 4 more people! Sigh! Men will be men!

Egg


Kolhapuri Green Masala Egg Curry - Spicy and Fiery

Print Recipe Pin Recipe Rate Recipe
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Main Course
Cuisine: Asian, Indian
Author Priya Lakshminarayan

Ingredients

  • 1 onion
  • 3-4 cloves garlic
  • Half inch ginger
  • 4 green chillies
  • 7-8 almonds
  • 1 tsp cumin seeds
  • 1/2 cup grated coconut
  • 2 bay leaves
  • 2-3 cloves
  • 1 tbsp poppy seeds
  • 3-4 dried red chillies
  • 1 tsp turmeric powder
  • 2 tomatoes
  • 1 cup spinach
  • 1 tbsp garam masala
  • Salt as required
  • Cooking oil as desired
  • 6 hard boiled eggs
  • Cilantro for garnish

Instructions

  • First grind onions, garlic, ginger, green chillies and almonds to a smooth paste. Heat oil in a pan. Temper cumin seeds and then add this ground paste. Saute it for 3-4 minutes. Now add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 3-4 minutes. Next add tomatoes and salt. Saute it till the tomatoes are cooked. Now add spinach and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool. Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully. Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required. Add water to get the desired gravy consistency. Before serving, add the egg and garnish it with cilantro. Kolhapuri Green Masala Egg Curry is now ready.

Notes

To make it red gravy, don't add spinach. Rest remains the same.
To tone down the spice level, discard the red chillies before grinding.
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It was a deja vu moment for me while eating that egg curry. It transported me 15 years back. I had so many stories to share with KR at dinner about that summer. It was surely fun reminiscing it all. It’s so strange that food can bring out such strong emotions in us. It’s helps you heal and enriches your life as a whole. Cooking surely is therapeutic to me. Hope you too enjoy making this egg curry as much as I did and hope that it helps you build some new memories too. If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg . I would love to see your pictures on Instagram, Facebook and Twitter! 

Egg

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