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3.56 from 9 votes

Kolhapuri Green Masala Egg Curry - Spicy and Fiery

A spicy & flavorful Indian Egg Curry with boiled eggs cooked in aromatic green masala, Indian whole spices and coconut. An easy dinner recipe for all!
Course Main Course
Cuisine Asian, Indian
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 onion
  • 3-4 cloves garlic
  • Half inch ginger
  • 4 green chillies
  • 7-8 almonds
  • 1 tsp cumin seeds
  • 1/2 cup grated coconut
  • 2 bay leaves
  • 2-3 cloves
  • 1 tbsp poppy seeds
  • 3-4 dried red chillies
  • 1 tsp turmeric powder
  • 2 tomatoes
  • 1 cup spinach
  • 1 tbsp garam masala
  • Salt as required
  • Cooking oil as desired
  • 6 hard boiled eggs
  • Cilantro for garnish


  • First grind onions, garlic, ginger, green chillies and almonds to a smooth paste. Heat oil in a pan. Temper cumin seeds and then add this ground paste. Saute it for 3-4 minutes. Now add grated coconut, bay leaf, cloves, poppy seeds, red chillies and turmeric powder. Mix and saute for another 3-4 minutes. Next add tomatoes and salt. Saute it till the tomatoes are cooked. Now add spinach and garam masala. Saute for another 2 minutes. Take it off the flame and let it cool. Transfer it to the grinder and blitz it to a smooth paste. Cut boiled eggs in half and add oil in the same pan and place the boiled egg face down in it. Let it fry for 2 minutes so that the leftover masala coats the egg and chars it. Take it off the pan carefully. Add the ground paste back onto the pan and bring it to a boil. Adjust salt as required. Add water to get the desired gravy consistency. Before serving, add the egg and garnish it with cilantro. Kolhapuri Green Masala Egg Curry is now ready.


To make it red gravy, don't add spinach. Rest remains the same.
To tone down the spice level, discard the red chillies before grinding.