Kolhapuri Egg Curry Indian Style

Heat a pan and add 1 tbsp oil. Add coriander seeds, cumin seeds, cinnamon stick, cloves, green cardamoms, star anise, black cardamom, pepper, sesame seeds, desiccated coconut, dried red chillies, and saunf. Roast on low flame until the color changes.

Transfer the roasted spices to a mixer jar, add 1 cup water, and grind into a smooth paste. Keep it aside.

In the same pan, add 1 tsp oil, turmeric powder, red chilli powder, and salt. Mix well and keep the flame low.

Add boiled eggs and roast for 2 minutes until golden spots appear on the eggs. Turn off the flame and keep them aside.

In a kadai, add 2 tbsp oil on medium flame. Add cumin seeds and a broken red chili. Sauté for 1 minute.

Add finely chopped onions and sauté until they become soft and translucent.

Add turmeric powder and red chilli powder. Sauté well on low flame.

Add the ground spice paste and sauté until oil separates from the gravy.

Add tomato puree and sauté until oil separates.

Add the boiled roasted eggs and mix well. Add the salt and water, mix well, cover with a lid, and boil for 5-8 minutes until the oil separates from the curry.

Open the lid, adjust the salt, and add coriander leaves and kasuri methi. Cover with a lid and cook for 2 minutes until oil separates and a nice aroma emanates from the curry.

Serve the Kolhapuri egg curry hot.