Egg curry is one of India's great weeknight staples fast, filling, and full of flavour. With KABO Kolhapuri Masala, the fiery Maharashtrian spices wrap around the eggs in a rich, thick sauce that's ready in just 20 minutes. Perfect over rice or scooped up with flatbread.
Serves: 2 | Prep time: 8 minutes | Cook time: 12 minutes
What You Need
- 4–6 eggs, hard-boiled and peeled
- 50 g (about 3 tablespoons) KABO Kolhapuri Masala
- 2 tbsp oil
- 1 cup water/ Stock.
- Salt to taste
- Fresh coriander to serve
Method
- Heat oil in a pan over medium heat.
- Add KABO Kolhapuri Masala and sauté for 1 minute until fragrant.
- Add water/ stock and bring to a simmer, stirring to combine into a sauce.
- Gently add the hard-boiled eggs and simmer for 8–10 minutes, turning occasionally, until the sauce thickens and coats the eggs.
- Season with salt, garnish with coriander, and serve hot with steamed rice.
Chef's Tip
Score the eggs lightly with a knife before adding to the curry — it lets the spiced sauce penetrate the egg for deeper flavour in every bite.
