Inside look
Inside look
Inside look
Inside look
WHISKAFFAIR'S
KOLHAPURI EGG
CURRY
Green Curved Line
Green Curved Line
STEP 1
Make 3-4 slits in boiled eggs all over using a sharp knife.
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step 2
Heat vegetable oil in a pan over medium heat. Add turmeric powder and red chilli powder and fry for 2-3 seconds.
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step 3
Add eggs to the pan and fry for 3-4 minutes and remove on a plate.
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step 4
Add dry coconut, cloves, cinnamon, black cardamom, peppercorns, cumin seeds, coriander seeds, and sesame seeds to a pan and dry roast on medium heat.
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Step 5
Add the mixture to a blender along with green chilies, cilantro, and tomatoes.
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Step 5
Add water and blend to make a smooth paste.
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step 6
Once the oil is hot, add cumin seeds and let them crackle for 4-5 seconds.
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step 7
Add onions and fry until they turn golden brown in colour. Keep stirring frequently while frying.
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step 8
Add the ground masala and fry for 3-4 minutes. Add little water if the masala is burning.
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step 9
Add Kashmiri red chilli powder, kanda lasun masala, and turmeric powder and fry for 3-4 minutes.
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step 10
Add the boiled eggs, 2 cups of water, and salt to taste to the pan and cook for 4- 5 minutes.
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step 11
Serve hot.
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Kolhapuri Egg Curry is ready!
Full Recipe
It will easily last in the fridge for 3 to 4 days in an air-tight container.
Reheat it in a pan or microwave until nice and hot. You can add in a little water and adjust the consistency if you feel it has become a little thick after refrigeration.
STORAGE SUGGESTIONS
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