Kolhapuri Egg Curry Recipe | Dawat | Abida Baloch | Desi Food

A spicy, full of taste, and an easy Desi Egg Curry with hard boiled eggs cooked in aromatic Desi spices and coconut. This simple egg curry is the best way to serve Indian Dinner under 25 minutes!

Watch this Masala TV video to learn how to make Kolhapuri Egg Curry and Paya Masala Recipes. This show of Dawat with Chef Abida Baloch aired on 7 December 2020 .








  • Eggs (boiled and peeled) 5
  • Oil 1/2 cup
  • Tomato puree 3 medium
  • Turmeric powder 1/2 tsp
  • Red chili powder 1/4 tsp
  • Salt to taste
  • Fresh coriander for garnish


For Kolhapuri Masala:

  • Kashmiri red chilies 2
  • Coriander seeds 1 tbsp
  • Cumin seeds 1 tsp
  • Desiccated coconut 1tsp
  • Sesame seeds 1 tsp
  • Whole black peppercorns 2-3
  • Cinnamon stick 1
  • Poppy seeds 1/2 tsp
  • Fenugreek seeds a pinch
  • Fennel seeds 1/2 tsp

Other Ingredients:

  • Onion (chopped) 1
  • Garlic 5 cloves
  • Fresh coriander as required
  • Oil 1 tbsp



For Kolhapuri Masala:

In a heavy bottomed pan, roast all the dry ingredients until you can get aromatic smell coming from the spices. Once roasted, transfer to another bowl and keep it aside. In the same pan, add 2 tablespoons of oil. Once the oil is heated up, add the onions and the garlic and sauté until it is cooked and translucent and lightly browned. Once done, turn off the heat and allow it to cool slightly. Once the roasted spices cools down and the onion garlic has cooled down, blend all of them together including the coriander leaves to make a smooth paste. Apply 1/4 Tsp turmeric and 1/4 Tsp chili powder on the surface of boiled eggs and fry them golden. Keep aside. Heat the remaining oil in the heavy bottomed pan again and add the ground spice mixture and salt, Fry till the oil surfaces

After the masala is done, add tomato puree and allow the masala to simmer more on very low flame. The oil will start floating again after a few minutes, at which point drop the golden fried eggs in the masala and switch off the flame.
Remove the egg masala in the serving dish and garnish with fresh coriander. Serve hot


  • Mutton trotters 4
  • Clarified butter 1 cup
  • Onions 2
  • Garlic 1- ½ tbsp
  • Ginger 1 tbsp
  • Paya masala ½ packet
  • Red chili powder 1-½ tbsp
  • Salt 2 tsp
  • Turmeric powder 1tsp
  • Coriander powder 1 tbsp
  • Yogurt 1cup
  • Water 6-7 cups
  • All spice powder 1 tbsp
  • Fresh coriander for garnish
  • Green chilies for garnish
  • Ginger (julienne) for garnish
  • Lemon wedges as required
  • Red chili 1 tsp


Boil trotters with ginger and garlic. Then strain trotters and keep stock aside. Cook trotters in clarified butter. Then dissolve salt, turmeric, red chili powder, paya masala and coriander powder in water and keep aside. Now add these dissolved spices in trotters and cook well. Beat yogurt well then add to trotters and cook well. When oil comes up then add stock and cook. Add all spice powder. In last give onion and red chili sizzling to trotters. Then add fresh coriander, lemon wedges, ginger and green chilies then serve.

Kolhapuri Egg Curry Recipe in Urdu and English

At Masala TV you can check complete Kolhapuri Egg Curry Recipe in Urdu and English. This is one of the best recipes by chef Abida Baloch at Masala TV show Dawat. Check out the other best recipes of chefs Abida Baloch.

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