Kolhapuri Palak Egg Curry Recipe
Cuisine: North Indian
Course: Lunch
Diet: Eggetarian
Servings: 4
Total Time: 55 minutes
- Prep Time: 10 minutes
- Cook Time: 45 minutes
A delightful and spicy curry hailing from the Kolhapur region in Maharashtra, Kolhapuri Palak Egg Curry combines the earthy flavor of spinach (palak) with the richness of boiled eggs in a robust, flavorful gravy. Perfectly spiced with a variety of traditional ingredients, this recipe is both comforting and filling. Serve it with warm garlic naan, jeera rice, and a refreshing tomato onion cucumber raita for a wholesome and satisfying meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Eggs (boiled) | 4 |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Bay Leaf (Tej Patta) | 1 |
| Cloves (Laung) | 2 |
| Dry Red Chillies | 3 |
| Turmeric Powder (Haldi) | 1 teaspoon |
| Garam Masala Powder | 2 tablespoons |
| Poppy Seeds | 2 tablespoons |
| Fresh Coconut (grated) | 4 tablespoons |
| Tomatoes (chopped) | 2 |
| Spinach (Palak) | 1 cup |
| Salt | To taste |
| Sunflower Oil | As required |
| Onion (chopped) | 2 |
| Ginger (chopped) | 1 inch |
| Garlic (chopped) | 4 cloves |
| Green Chillies (chopped) | 2 |
| Almonds (Badam) | 10 |
Instructions
Step 1: Prepare the Eggs
- Start by boiling the eggs. Once boiled, peel off the shells, slice them in half, and set them aside.
Step 2: Grind the Ingredients
- In a blender, combine chopped onion, ginger, garlic, green chillies, and almonds. Grind these ingredients into a smooth paste and set it aside.
Step 3: Temper the Spices
- Heat a kadai or deep pan and add sunflower oil. Once the oil is hot, add cumin seeds, cloves, bay leaf, and dry red chillies. Let them splutter and release their aromatic flavors.
Step 4: Prepare the Base of the Curry
- To the tempering, add the ground paste. Stir fry the mixture until the raw aroma of the onions is no longer present, and the paste turns fragrant.
- Add poppy seeds and freshly grated coconut. Stir continuously, frying for about 15 minutes until the coconut turns a light brown color.
Step 5: Cook the Tomatoes and Spinach
- Once the coconut has browned, add the chopped tomatoes, turmeric powder, and salt. Stir well and cook until the tomatoes soften and become mushy.
- Add the spinach and garam masala powder. Mix everything thoroughly and cook over low flame for at least 10 minutes until the spinach wilts and blends well with the other ingredients.
Step 6: Grind the Mixture
- Let the cooked mixture cool down slightly before transferring it to a blender. Grind it into a coarse paste to form the curry base.
Step 7: Roast the Eggs
- Heat a flat pan with a little oil. Place the boiled egg halves on the cut side and roast them for about 2 minutes until they develop a charred surface. Do not flip the eggs; once done, remove them from the pan and set aside.
Step 8: Final Curry Preparation
- In the same pan, add the ground curry paste and cook it until the oil starts to separate from the gravy, indicating it’s cooked through.
- Check the seasoning and adjust the salt if necessary.
Step 9: Combine Eggs and Gravy
- Gently add the roasted eggs into the curry gravy. Allow them to simmer in the gravy for a few minutes so they absorb the flavors.
Step 10: Serve
- Once everything is combined and heated through, serve your Kolhapuri Palak Egg Curry hot. This dish pairs perfectly with garlic naan, jeera rice, and a fresh tomato onion cucumber raita.
Tips for a Perfect Kolhapuri Palak Egg Curry:
- The roasting of the eggs adds a lovely smoky flavor to the curry. Ensure you don’t skip this step.
- You can adjust the spice level by adding more or fewer green chillies and dry red chillies based on your preference.
- For an extra rich texture, you can add a tablespoon of cream to the gravy just before serving.
Enjoy Your Meal!
Kolhapuri Palak Egg Curry is a fantastic choice for a hearty lunch or dinner. The creamy spinach gravy, spiced with the warmth of garam masala and the smokiness of roasted eggs, brings together complex flavors in each bite. Whether you’re cooking for family or guests, this dish will surely impress!
