Kolhapuri Egg Curry-SK Khazana

Kolhapuri cuisine is known for its flavour and taste and this dish is a good example This is a Sanjeev Kapoor exclusive recipe.

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Kolhapuri Egg Curry-SK Khazana

Main Ingredients Eggs, Oil
Cuisine Maharashtrian
Course Main Course Egg
Prep Time 16-20 minutes
Cook time 41-50 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Kolhapuri Egg Curry-SK Khazana

  • 6 Eggs
  • 4 tablespoons Oil
  • 1 teaspoon Black peppercorns
  • 6-8 Cloves
  • 1 teaspoon Garlic chopped
  • 1 teaspoon Ginger chopped
  • 1 Large onion finely chopped
  • 1-2 Green chillies finely chopped
  • 1/4 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Poppy seeds (khus khua)
  • 1/2 cup Fresh coconut scraped
  • q1 Large tomato finely chopped
  • 3-4 Dried red chillies broken
  • to taste Salt
  • 2 tablespo for garnish Fresh coriander leaves chopepd


  1. Heat sufficient water in the egg boiler. Place the eggs and boil till hard. Remove from heat, cool, peel and halve vertically.
  2. Heat 1 tablespoon oil in a shallow non-stick pan, place the egg halves in it and shallow fry, turning sides, till lightly browned on both sides.
  3. Heat 1 tablespoon oil in another non-stick pan. Add peppercorns and cloves and sauté for 15 seconds.
  4. Add garlic and ginger and sauté for a minute. Add onions, mix and sauté till translucent.
  5. Add green chillies, turmeric powder, garam masala powder and poppy seeds, mix and sauté for a minute.
  6. Add coconut and tomato, mix and sauté for a minute. Break red chillies into pieces and add along with salt, mix, cover and cook for 1-2 minutes.
  7. Remove from heat, cool and blend into a smooth paste with sufficient water.
  8. Heat 2 tablespoons oil in a deep non-stick pan. Add the ground paste and mix. Rinse the blender jar with 1 cup water and add to the pan. Mix well, cover and cook for 2-3 minutes.
  9. Add eggs and mix lightly. Add coriander leaves and mix lightly. Cook for 1-2 minutes.
  10. Serve hot garnished with coriander leaves.