Kolhapuri Egg Curry


To fry the eggs

  • 1 tbsp Vegetable Oil
  • ¼ tsp Everest Turmeric Powder
  • ¼ tsp Everest Red Chilli Powder
  • 6 Boiled Eggs

For the gravy

  • 4 tbsp Vegetable Oil
  • 1 tsp Cumin Seeds
  • 2 tsp Everest Kashmirilal
  • 2 tsp Everest Egg Curry Masala
  • ½ tsp Turmeric Powder
  • ½ tsp Everest Garam Masala
  • 4 tsp Besan
  • 1 Boiled Egg (Grated)
  • Salt to taste

To grind into a paste

  • 1 cup Dry Coconut (Grated)
  • 6-8 Cloves
  • 1 inch Cinnamon
  • 3-4 Clove
  • 1 Black Cardamom
  • 4-5 Peppercorns
  • 1 tsp Cumin Seeds
  • 1 tbsp Coriander Seeds
  • 1 tbsp Sesame Seeds
  • ½ cup Onion (Chopped)
  • 2 Green Chilli (Chopped)
  • 2 tbsp Fresh Coriander


To fry the eggs

  • Heat vegetable oil in a pan.
  • Make slits in boiled eggs.
  • Add Everest Turmeric Powder, Everest Red Chilli Powder and boiled eggs in the pan.
  • Fry for 3-4 mins and remove on a plate.

To make the paste

  • Roast dry coconut, garlic, cinnamon, cloves, cardamom, peppercorns, cumin seeds, coriander seeds, sesame seeds and onion until slightly browned.
  • Remove the pan from heat and let the mixture cool.
  • Add the mixture in a blender along with green chilli and fresh coriander and grind to make a smooth paste.
  • Add some water while grinding the paste.

For the gravy

  • Heat oil in a pan.
  • Once the oil is hot, add cumin seeds and let them crackle for a few seconds.
  • Add the ground masala and fry for 3-4 mins on medium low heat.
  • Add Everest Red Chilli Powder, Everest Egg Curry Masala, Everest Turmeric Powder, Everest Garam Masala and besan and fry for another 3-4 mins.
  • Add little water, if the masala is burning.
  • Add grated boiled egg, salt to taste and 2 cups of water and bring the curry to a boil.
  • Add the fried eggs and cook for 5-6 mins.
  • Serve hot with roti or rice.
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