Kolhapuri egg curry recipe is spicy, hot and finger-licking good. This Maharashtrian curry is also known as Anda rassa. A simple and easy egg curry recipe for rice that hits all the right spots. The flavour, the colour, taste and best of all it comes together in under 30 minutes.
Egg recipes are super easy and super tasty for healthy weeknight dinners. If you are craving a good egg curry that has a lot of heat and flavour from spices this bright red fiery Kolhapuri egg curry hits the right spot.
The Kolhapuri cuisine is known for spicy food with very high heat and spice level by liberal use of red chilli. This egg curry recipe is no exception, it is really spicy, as in smoky hot! but always a hit.
In fact, egg curry recipes are always a hit with all egg lovers in my dinner parties and, of course! you know my family loves egg curry and in general all egg recipes.
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Why We Love This Egg Curry?
- Eggs are a great source of nutrition and packed with proteins.
- The egg curry is naturally gluten-free, Keto and low GI recipe with low glycemic load.
- Simple egg curry that is easy to make and tastes delicious.
Ingredients for Anda Rassa
- Eggs: I use prefer either free-range eggs or organic eggs that are antibiotic-free for health and ethical reasons.
- Coconut: Fresh coconut tastes better but if you can’t find that use dried grated coconut.
- Spices: Coriander seeds, cumin seeds, cardamom, Kashmiri chilli powder, red chilli powder, Turmeric powder, Black Peppercorns whole, cloves.
- For Fresh Masala base: Onions, tomatoes, garlic, green chillies, ginger
- Oil: Preferably groundnut oil for the authentic taste
- Salt to taste
- Garnish: Coriander leaves
How To Make Spicy Kolhapuri Egg Curry?
For making this egg curry recipe I usually go with two methods depending upon time and convenience. One way is making fresh ground Kolhapuri masala as I have shown in this recipe.
For the second method, I use a dry Kolhapuri masala mix recipe, along with my everyday bhuna masala. Bhuna masala is basic masala for Indian Curries which I always have in my fridge. Making boiled eggs has become ever easy with these instant pot eggs. This is a complete lifesaver for me.
Recipe Notes: How to make Egg Curry Kolhapuri Style
- You can make dry Kolhapuri masala and combine it with Indian bhuna masala for making Kolhapuri egg curry. Dry Kolhapuri masala stays good for 7-8 days in the fridge.
- You can pre-cook the Kolhapuri masala from scratch and store it in the fridge (stays good for 3-4 days) or freezer (stays good for 5-6 weeks).
- If you can not handle too much heat you can adjust the red chilli and black pepper powder as per your taste.
Top Tip
Prepare your Kolhapuri Masala during your weekly Meal prep and you can make this egg curry in under 20 minutes.
Serving Suggestions
If you are looking to make a totally gluten-free meal, serve the Kolhapuri egg curry with steamed Rice, Paratha or Naan. For a vegetarian keto option, either go for egg curry on its own or maybe cauliflower rice with egg curry.
More Egg Curry Recipes
- Mumbai Street Style Egg Curry
- Punjabi Egg Masala Curry Recipe
- Egg Dum Biryani
- Saag Anda Curry
- Indian Spicy Egg Bhurji
- Kerala Egg Curry
- Kerala style Egg Roast
- Bengali Dim Curry
- Egg Butter Masala
- Easy Egg Recipes for Lockdown
- Egg Biryani recipe
- Egg curry masala
- Coconut Egg Curry Recipe
- Egg Masala Omelette Curry Recipe
- South Indian Style Chettinad Egg Curry
- Mughlai Shahi Anda Curry recipe
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📖 Recipe
kolhapuri Egg Curry | Maharashtrian Egg Curry
Equipment
Ingredients
- 4 Eggs hard boiled
- green chilli coriander leaves Chopped and to garnish
- 50 grams coconut Fresh
- 1 green chili
- 1 teaspoon kashmiri chilli powder
- 1 teaspoon red chilli powder
- ½ teaspoon Turmeric powder
- 15 black peppercorns
- 1 teaspoon Cumin
- 1 tablespoon coriander seeds
- 4 cloves
- 1 inch cinnamon stick
- 100 g red onion roughly chopped
- 1 Tomato chopped
- 2 sprigs curry leaves
- 1 teaspoon garlic
- 10 g coriander leaves
- 2 tablespoon groundnut oil
Instructions
- In a pan dry roast, coriander seeds, cumin, black pepper, cinnamon, cloves and grated coconut until fragrant.
- Now add chopped onions and roast them for another minute or so.
- Add chopped tomatoes and cook for a few minutes on medium heat.
- After the masala cools down a bit add a couple of tablespoons of water to this paste and grind to a paste.
- Now in the same pan heat groundnut oil and add the prepared paste. Add garlic paste and ground masala.
- Now add turmeric powder, kashmiri chilli powder and salt to taste. Stir together everything and cook for a minute.
- Add 1.5 cup of water and bring it to boil to make a spicy gravy.
- While gravy is boiling, cut the boiled eggs into halves.
- In another pan add one teaspoon oil and swirl the oil around the pan.
- Place egg halves in the pan and sprinkle some salt, red chilli powder and coriander on eggs.
- Cook the eggs from both the sides for one minute each side.
- Now after gravy is cooked add these fried boiled eggs in the gravy.
- Serve the eggs in a serving dish and enjoy it warm or hot.
- Serve hot with some bajra roti or paratha.
Video
Notes
- You can make dry Kolhapuri masala and combine it with Indian bhuna masala for making Kolhapuri egg curry. Dry Kolhapuri masala stays good for 7-8 days in the fridge.
- You can pre-cook the Kolhapuri masala from scratch and store it in the fridge (stays good for 3-4 days) or freezer (stays good for 5-6 weeks).
- If you can not handle too much heat you can adjust the red chili and black pepper powder as per your taste.
Rajesh N Rathod
Rustic -- flavourful-- mouthwatering