Kolhapuri Palak Egg Curry Recipe: A Flavorful Delight
Kolhapuri Palak Egg Curry is a vibrant North Indian dish that brings together the rich flavors of spinach and eggs, enhanced by the bold spices typical of Kolhapuri cuisine. This delicious curry is a blend of cumin, cloves, bay leaves, dried red chillies, and the sweet warmth of garam masala, all coming together to create an unforgettable dish. The addition of spinach not only gives the curry a lush green color but also boosts its nutritional value, as spinach is loaded with iron, vitamins, and fiber. Perfect for an eggetarian lunch, this recipe will leave you craving more.
Cuisine: North Indian
Course: Lunch
Diet: Eggetarian
Ingredients for Kolhapuri Palak Egg Curry
| Ingredient | Quantity |
|---|---|
| Eggs (boiled and chopped) | 4 eggs |
| Cumin seeds | 1 tsp |
| Bay leaf | 1 bay leaf |
| Cloves | 2 cloves |
| Dried red chillies | 3 dried red chillies |
| Turmeric powder | 1 tsp |
| Garam masala powder | 2 tbsp |
| Poppy seeds (khus khus) | 2 tbsp |
| Coconut (grated) | 4 tbsp |
| Tomatoes | 2 tomatoes, chopped |
| Spinach | 1 cup |
| Salt | To taste |
| Oil | For cooking |
| Onion | 2 onions, chopped |
| Ginger | 1 inch piece, chopped |
| Garlic | 4 cloves, chopped |
| Green chillies | 2 green chillies, chopped |
| Almonds | 10 almonds |
Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 4
Step-by-Step Instructions for Kolhapuri Palak Egg Curry
-
Boil the Eggs:
Begin by filling a saucepan with enough water to boil the eggs. Bring the water to a boil, then carefully add the eggs. Let them cook for 12 to 15 minutes until they are hard-boiled. Once done, remove the eggs and allow them to cool. After they have cooled, peel them and cut them in half. Set aside. -
-
Prepare the Masala Paste:
In a mixer grinder, combine the chopped onions, ginger, garlic, green chillies, and almonds with a small amount of water to make a smooth paste. Set the paste aside for later use. -
Cook the Whole Spices:
Heat oil in a wok or deep pan. Once the oil is hot, add the cumin seeds, cloves, bay leaves, and dried red chillies. Let the cumin seeds crackle, releasing their aromatic flavors into the oil. This should take about 1-2 minutes. -
Cook the Ground Masala:
Add the prepared masala paste to the wok and sauté for 3 to 4 minutes. Stir occasionally to ensure it does not stick to the bottom of the pan. -
Add Khus Khus and Coconut:
Now, add the poppy seeds (khus khus) and grated coconut to the pan. Stir well and let this mixture cook for about 15 minutes, allowing the flavors to meld together. The coconut will begin to release its oils, making the curry fragrant and flavorful. -
Incorporate the Tomatoes and Spices:
Add the chopped tomatoes, salt, and turmeric powder to the pan. Stir everything together and cook until the tomatoes become soft and break down, releasing their juices and mixing with the other ingredients. -
Add Spinach and Garam Masala:
Once the tomatoes are soft, add the fresh spinach and garam masala powder to the pan. Stir everything well and reduce the heat to a low setting. Let the curry simmer for about 10 minutes to allow the spinach to wilt and the flavors to combine. -
Grind the Mixture:
After the curry mixture has cooled, transfer it to a mixer grinder. Grind it to a smooth paste, ensuring all the ingredients are well blended together. -
Fry the Eggs:
Heat a little oil in a separate pan. Gently place the boiled egg halves into the pan and roast them lightly on both sides until golden brown and slightly crisp. Once done, remove the eggs and set them aside. -
Cook the Gravy:
In the same pan, add the ground spinach mixture and allow it to cook for 4 to 5 minutes. This will help deepen the flavor and thicken the gravy. -
Final Touches:
Add the roasted eggs to the pan with the gravy and mix gently to coat the eggs with the flavorful spinach curry. Cook for another 5 minutes to allow the eggs to absorb the spices and flavors of the gravy. -
Serve:
Once everything is well combined, the Kolhapuri Palak Egg Curry is ready to be served! This curry pairs beautifully with Tawa Paratha and a side of Burani Raita for a complete meal.
Tips for a Perfect Kolhapuri Palak Egg Curry:
- Boiling the Eggs: Ensure the eggs are boiled perfectly. Over-boiling them can cause the yolk to become crumbly and dry.
- Roasting the Eggs: Roasting the eggs adds a layer of flavor and helps them absorb the curry’s spices better.
- Spinach: If fresh spinach is not available, you can substitute it with frozen spinach. Just ensure to thaw it before adding it to the curry.
- Spice Level: Adjust the amount of green chillies and dried red chillies based on your spice tolerance. Kolhapuri cuisine is known for its bold and spicy flavors, but you can always adjust to your preference.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 225 kcal |
| Protein | 14g |
| Carbohydrates | 10g |
| Fiber | 3g |
| Fat | 17g |
| Saturated Fat | 3g |
| Cholesterol | 185mg |
| Sodium | 500mg |
| Vitamin A | 1800 IU |
| Vitamin C | 30mg |
| Iron | 3mg |
Kolhapuri Palak Egg Curry is a flavorful, nutritious dish that’s perfect for a hearty lunch. The combination of aromatic spices, nutritious spinach, and protein-rich eggs makes this curry both delicious and satisfying. Whether you’re new to Kolhapuri cuisine or a seasoned fan, this dish is sure to impress with its rich, bold flavors and creamy texture. Enjoy!
