Kolhapuri Spinach Egg Curry with Roasted Eggs

Kolhapuri Palak Egg Curry Recipe

Description:
Kolhapuri Palak Egg Curry is a flavorful North Indian dish that combines the richness of hard-boiled eggs with a deliciously spiced spinach-based gravy. This hearty curry gets its depth from a blend of aromatic spices, including cumin, cloves, turmeric, garam masala, and the unique addition of poppy seeds and fresh coconut. The gravy is simmered to perfection, and the eggs are roasted to a golden crisp before being added, making this curry a true treat for your taste buds.

Cuisine: North Indian
Course: Lunch
Diet: Eggetarian

Ingredients

For the Curry:

• 4 Whole Eggs, boiled, de-shelled, and cut in half
• 1 teaspoon Cumin Seeds (Jeera)
• 1 Bay Leaf (Tej Patta)
• 2 Cloves (Laung)
• 3 Dry Red Chilies
• 1 teaspoon Turmeric Powder (Haldi)
• 2 tablespoons Garam Masala Powder
• 2 tablespoons Poppy Seeds
• 4 tablespoons Fresh Coconut, grated
• 2 Tomatoes, chopped
• 1 cup Spinach, chopped
• Salt, to taste
• Oil, for cooking

For the Ground Paste:

• 2 Onions, chopped
• 1-inch piece Ginger, chopped
• 4 cloves Garlic, chopped
• 2 Green Chilies, chopped
• 10 Whole Almonds (Badam)

Preparation

Prep Time: 10 minutes
Cook Time: 45 minutes

Instructions

1. Prepare the Eggs:

   • Start by boiling the eggs, de-shelling them, and cutting them in half. Set them aside.

2. Make the Ground Paste:

   • In a blender, combine the chopped onions, ginger, garlic, green chilies, and almonds. Grind them into a smooth paste. Set aside.

3. Prepare the Gravy:

   • Heat oil in a kadai (wok) over medium heat. Add cumin seeds, bay leaf, cloves, and dry red chilies. Allow the spices to crackle and release their aroma.
   • Add the ground paste to the pan and stir-fry for about 5-7 minutes until the raw smell of the onions disappears.
   • Stir in the poppy seeds and freshly grated coconut, and cook for another 10-15 minutes until the coconut turns golden brown.
   • Add chopped tomatoes, salt, and turmeric powder to the mixture. Cook until the tomatoes soften and become mushy.
   • Add the spinach and garam masala powder, mixing everything together. Allow the spinach to wilt over low heat for about 10 minutes.
   • Once the spinach has wilted, let the mixture cool down and then grind it to a coarse paste.

4. Roast the Eggs:

   • Heat oil in a flat pan. Place the egg halves, cut-side down, and roast them for 2-3 minutes until they develop a charred surface. Do not flip the eggs. Once done, remove from the pan and set aside.

5. Finish the Curry:

   • In the same pan, add the ground spinach and spice paste. Cook the gravy until it begins to separate from the oil and the flavors meld together. Check the seasoning and adjust salt if necessary.
   • Add the roasted egg halves into the gravy and gently stir to coat them in the curry.

6. Serve:

   • Serve the Kolhapuri Palak Egg Curry hot with Garlic Naan, Jeera Rice, and Tomato Onion Cucumber Raita for a complete and satisfying meal.

This Kolhapuri Palak Egg Curry is a true delight for egg lovers and curry enthusiasts alike. The combination of robust spices and the creamy texture of spinach makes it a perfect dish for lunch or dinner. Enjoy the rich flavors of Kolhapuri cuisine right in your kitchen!