Kolhapuri Palak Egg Curry Recipe
Kolhapuri cuisine is known for its spicy and flavorful dishes, and this Kolhapuri Palak Egg Curry is no exception. Combining the richness of spinach with the protein-packed goodness of eggs, this curry offers a delightful experience for your taste buds. The aromatic spices and roasted coconut elevate the dish to a whole new level of flavor. Here’s how to make this traditional North Indian egg curry, perfect for a wholesome lunch or dinner.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 4, boiled and halved |
| Cumin seeds | 1 tsp |
| Bay leaf | 1 |
| Cloves | 2 |
| Dry red chilies | 3 |
| Turmeric powder | 1 tsp |
| Garam masala powder | 2 tbsp |
| Poppy seeds (khus khus) | 2 tbsp |
| Grated coconut | 4 tbsp |
| Tomatoes | 2, chopped |
| Spinach (Palak) | 1 cup |
| Salt | To taste |
| Oil | For cooking |
| Onions | 2, chopped |
| Ginger | 1 inch, chopped |
| Garlic | 4 cloves, chopped |
| Green chilies | 2, chopped |
| Almonds | 10 |
Preparation Time:
- 10 minutes
Cooking Time:
- 45 minutes
Total Time:
- 55 minutes
Servings:
- 4 servings
Cuisine:
- North Indian
Course:
- Lunch
Diet:
- Eggetarian
Instructions:
-
Boil the Eggs:
- Start by boiling water in a saucepan. Once the water starts boiling, add the eggs and let them cook for 12 to 15 minutes. Once done, remove the eggs, allow them to cool, peel the shells, and cut them in half. Set aside.
-
Prepare the Masala Paste:
- In a mixer grinder, combine the onions, ginger, garlic, green chilies, almonds, and a little water. Grind into a smooth paste. Set this paste aside.
-
Temper the Spices:
- In a deep pan or kadhai, heat some oil. Add cumin seeds, cloves, bay leaf, and dry red chilies. Let the cumin seeds splutter, and once they do, add the ground masala paste. Sauté for about 3 to 4 minutes until the raw smell disappears.
-
Add the Poppy Seeds and Coconut:
- Now, add the poppy seeds (khus khus) and grated coconut to the pan. Cook this mixture for another 15 minutes, allowing the flavors to blend together.
-
Add Tomatoes and Spices:
- Add chopped tomatoes, salt, and turmeric powder to the pan. Stir well and cook until the tomatoes soften and blend into the mixture.
-
Cook the Spinach:
- Add the chopped spinach and garam masala powder. Stir and let the spinach cook for about 10 minutes on low heat.
-
Cool the Mixture and Grind:
- Once the spinach has softened, turn off the heat and let the mixture cool down. After it has cooled, grind the mixture into a smooth paste in a mixer grinder.
-
Roast the Eggs:
- In a separate pan, heat some oil and add the boiled, halved eggs. Roast the eggs on both sides until they are slightly golden and crispy. Remove and set them aside.
-
Combine the Eggs and Masala:
- In the same pan, add the spinach masala paste and cook for 4 to 5 minutes. Then, add the roasted eggs to the mixture. Stir gently to coat the eggs in the curry. Cook for an additional 2-3 minutes.
-
Serve:
- Once everything is well combined and heated through, remove from heat. Serve this Kolhapuri Palak Egg Curry with tawa paratha or a side of burani raita for a complete meal.
Serving Suggestions:
Kolhapuri Palak Egg Curry is best enjoyed with some warm tawa parathas, which complement the rich and spicy flavors of the curry. You can also serve it with steamed rice or some soft naan bread. To balance the heat of the curry, pair it with a refreshing cucumber raita or a cool glass of buttermilk.
This North Indian delicacy is an easy-to-make, flavorful addition to your everyday meals. The combination of boiled eggs and vibrant spinach in a spicy, aromatic curry is sure to make it a favorite for both egg lovers and vegetarians alike. Enjoy this hearty dish for lunch or dinner and bring the taste of Kolhapur right to your table.
