Kolhapuri Palak Egg Curry Recipe
Kolhapuri Palak Egg Curry Recipe, a flavour packed gravy that is filled with whole spices, palak and coconut and served along with boiled eggs.
Kolhapuri Palak Egg Curry Recipe is packed with flavors. The gravy is filled with aromas from spices like cumin seeds, cloves, bay leaves, palak, onions and coconut are sautéed well with garam masala powder and then ground to form a luscious gravy.
The boiled egg is then roasted with oil and served along with kolhapuri palak curry. The recipe is a wonderful twist on the usual flavors that we usually try at our kitchen.
If you are looking for more Egg Curry Recipes, here are some :
- 4 Whole Egg , boiled, de shelled and cut into half
- 1 teaspoon Cumin seeds (Jeera)
- 1 Bay leaf (tej patta)
- 2 Cloves (Laung)
- 3 Dry Red Chillies
- 1 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Garam masala powder
- 2 tablespoon Poppy seeds
- 4 tablespoon Fresh coconut , grated
- 2 Tomatoes , chopped
- 1 cup Spinach
- Salt , to taste
- Oil To Grind
- 2 Onion , chopped
- 1 inch Ginger , chopped
- 4 cloves Garlic , chopped
- 2 Green Chillies , chopped
- 10 Whole Almonds (Badam)
How to make Kolhapuri Palak Egg Curry Recipe
To begin making the Kholapuri Palak Egg Curry Recipe, we will first prepare the hard boiled eggs, de shell them and halve them and keep aside.
Grind the ingredients that are mentioned in the "To Grind" list which includes onion, ginger, garlic, green chillies, almonds to a smooth paste and keep it ready.
Heat a kadai with oil, add cumin seeds, cloves, bay leaf, dry red chillies and allow it to crackle.
Add the ground paste, and stir fry until the raw smell of the onions goes away.
Add in poppy seeds and freshly grated coconut, stir fry them for atleast 15 minutes till they turn brown.
Once the coconut turn brown, you can add chopped tomatoes, salt and turmeric powder and stir until all ingredients combine well.
Cook until the tomatoes turn mushy, later add spinach and garam masala powder and give it a mix.
Keep on a low flame for at least 10 minutes until the spinach wilts. Allow this mixture it to cool down and grind it to a coarse paste.
Heat a flat pan with oil, place the cut egg on the flat side and roast for atleast 2 minutes till they get a charred surface. Do not flip them, once done keep them aside.
Into the same pan, add the ground paste and cook till the gravy leaves out some oil and check for salt.
Add the roasted egg into the gravy and serve hot.