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Kolhapuri egg curry recipe

kolhapuri Egg Curry | Maharashtrian Egg Curry

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.
5 from 1 vote
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Course: curry, Main Course
Cuisine: Indian, maharashtrian
Keyword: egg curry, egg recipes, kolhapuri egg curry
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 portion
Calories: 200kcal
Author: Rekha Kakkar


  • 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


  • 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.



  • 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.


Calories: 200kcal | Carbohydrates: 9g | Protein: 7g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 116mg | Potassium: 280mg | Fiber: 4g | Sugar: 3g | Vitamin A: 859IU | Vitamin C: 29mg | Calcium: 63mg | Iron: 2mg