Kolhapuri Palak Egg Curry Recipe

Step 1: To begin making the Kholapuri Palak Egg Curry Recipe, we will first prepare the hard boiled eggs, de shell them and halve them and keep aside

Step 2: Grind the ingredients that are mentioned in the "To Grind" list which includes onion, ginger, garlic, green chillies, almonds to a smooth paste and keep it ready

Step 3: Heat a kadai with oil, add cumin seeds, cloves, bay leaf, dry red chillies and allow it to crackle

Step 4: Add the ground paste, and stir fry until the raw smell of the onions goes away

Step 5: Add in poppy seeds and freshly grated coconut, stir fry them for atleast 15 minutes till they turn brown

Step 6: Once the coconut turn brown, you can add chopped tomatoes, salt and turmeric powder and stir until all ingredients combine well

Step 7: Cook until the tomatoes turn mushy, later add spinach and garam masala powder and give it a mix

Step 8: Keep on a low flame for at least 10 minutes until the spinach wilts

Step 9: Allow this mixture it to cool down and grind it to a coarse paste

Step 10: Heat a flat pan with oil, place the cut egg on the flat side and roast for atleast 2 minutes till they get a charred surface

Step 11: Do not flip them, once done keep them aside

Step 12: Into the same pan, add the ground paste and cook till the gravy leaves out some oil and check for salt

Step 13: Add the roasted egg into the gravy and serve hot

Step 14: Serve the Kolhapure Palak Egg Curry Recipe along with Garlic Naan, Jeera rice and Tomato Onion Cucumber Raita to make it a complete meal