Egg Vindaloo - SK Khazana

On a Goan sojourn! Boiled eggs in a spicy Goan gravy; this dish literally calls for a nap after you indulge in it on a Sunday afternoon. This is a Sanjeev Kapoor exclusive recipe.

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Egg Vindaloo - SK Khazana

Main Ingredients Eggs, Cloves
Cuisine Goan,Fusion,Indian
Course Main Course Egg
Prep Time 16-20 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Egg Vindaloo - SK Khazana

  • 6 Eggs hard-boiled, peeled
  • 6-8 Cloves
  • 10-15 Black peppercorns
  • 1 1/2 teaspoons Cumin seeds
  • 4-5 Green cardamoms
  • 3 Dried red chillies
  • Cinnamon 1 inch
  • Ginger 1/2 inch, finely chopped
  • 1 1/2 tablespoons Garlic finely chopped
  • + 1 teaspoon Wine vinegar 2-3 tablespoons
  • 2-3 teaspoons Oil + 2 tablespoons
  • to taste Salt
  • 3/4 teaspoon Red chilli powder
  • 2 medium Onions sliced
  • 1/4 teaspoon Turmeric powder
  • Tomatoes Finely chopped
  • 2-3 Green chillies slit
  • 1/2 teaspoon Granulated sugar
  • for garnish Fresh coriander leaves 1 teaspoon chopped +


  1. Put cloves, black peppercorns, cumin seeds, green cardamoms and dried red chillies in a blender jar and blend to a coarse powder.
  2. Break and add cinnamon, ginger, garlic and 2-3 tbsps vinegar and blend to a fine paste and transfer into a bowl.
  3. Halve the eggs lengthwise.
  4. Heat 2 tsps oil in a non-stick pan on medium heat, add 1 tsp of the ground paste and saute for a few seconds. Add salt, ¼ tsp Tata Sampann Chilli Powder and sprinkle a little water, mix well.
  5. Arrange the eggs cut side down in the pan and cook on high heat for 1 minute. Take the pan off the heat and let the eggs remain in it.
  6. Heat 2 tbsps oil in another non-stick pan, add onions and saute. Add a pinch of salt and continue to saute on high heat till they turn golden.
  7. Add ¾ of the remaining spice paste and 2 tbsps water, mix well and sauté for 1-2 minutes. Add salt, ¼ tsp turmeric powder and remaining Tata Sampann Chilli Powder, mix well and sauté for 1-2 minutes.
  8. Add tomatoes and green chillies, mix well. Add 2 tbsps water, mix, cover and cook for 2-3 minutes or till the mixture is pulpy and the oil separates.
  9. Add sugar and mix well. Add ¾ cup water and mix well. Let the mixture come to a boil.
  10. Transfer almost all the eggs and save 1 half for garnish. Reduce heat, sprinkle 1 tsp coriander leaves. Add remaining wine vinegar, cover and cook for 2 minutes.
  11. Transfer into a serving bowl, garnish with the remaining egg and sprinkle a little coriander leaves on top. Serve hot.