A rich and aromatic Hyderabadi egg curry where hard-boiled eggs are simmered in a creamy, nutty gravy made from roasted peanuts, coconut, and sesame seeds. It's a flavorful main course that pairs perfectly with rice or flatbreads.
Fragrant basmati rice cooked to fluffy perfection with whole spices and rich, nutty ghee. This South Indian classic, also known as Neychoru, is garnished with fried cashews and raisins for a touch of sweetness and crunch. A truly elegant and simple dish.
Prep10 min
Cook25 min
Soak30 min
Servings
About Bagara Egg Masala with Ghee Rice
Creamy, aromatic Bagara Egg Masala with rich Ghee Rice - an energy-giving, soul-satisfying treat!
This hyderabadi dish is perfect for lunch. With 879 calories and 24.23g of protein per serving, it's a nutritious choice for your meal plan.
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Take the hard-boiled and peeled eggs and make 2-3 shallow diagonal slits on each one. This helps them absorb the gravy flavors. Set aside.
In a dry, heavy-bottomed pan over medium-low heat, dry roast the peanuts for 2-3 minutes until they are lightly browned and aromatic.
Add the sesame seeds and desiccated coconut to the pan. Continue to roast for another 1-2 minutes, stirring constantly until the sesame seeds pop and the coconut turns a pale golden color. Be careful not to burn them.
Remove the roasted ingredients from the pan and let them cool completely.
2
Grind the Masala Paste and Sauté Aromatics
Once cooled, transfer the roasted mixture to a grinder or blender. Add about 1/4 cup of water and grind to a very smooth, fine paste. Set this bagara paste aside.
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the whole spices: cumin seeds, cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-40 seconds until they become fragrant.
Add the sliced onions and a pinch of salt. Sauté on medium-low heat for 12-15 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the flavor base.
Add the ginger-garlic paste and slit green chilies. Sauté for 1-2 minutes until the raw aroma disappears.
3
Build the Gravy
Add the tomato puree to the pan. Cook for 5-6 minutes, stirring, until the puree thickens and you see oil separating from the sides.
Lower the heat and add the powdered spices: turmeric powder, red chili powder, and coriander powder. Stir well and cook for 1 minute.
Now, add the prepared bagara paste. Cook for 5-7 minutes, stirring frequently, until the paste is well-cooked and releases its nutty aroma. You will see oil starting to ooze from the masala.
Stir in the tamarind paste. Then, slowly pour in 2 cups of warm water while stirring continuously to prevent lumps. Add salt to taste and mix well.
4
Simmer and Finish the Curry
Bring the gravy to a gentle boil, then reduce the heat to low.
Carefully slide the slit boiled eggs into the simmering gravy.
Cover the pan and let the curry simmer for 8-10 minutes, allowing the eggs to absorb the flavors of the masala. The gravy will thicken further.
Stir in the garam masala and mix gently. Cook for one more minute.
Garnish with freshly chopped coriander leaves. Let it rest for 5 minutes before serving hot.
4
Serving size: 1 serving
501cal
8gprotein
81gcarbs
15gfat
Ingredients
2 cup Basmati Rice (long grain)
4 tbsp Ghee
1 pcs Onion (large, thinly sliced)
3.5 cup Water (hot)
1 inch Cinnamon Stick
4 pcs Cloves
3 pcs Green Cardamom (slightly crushed)
1 pcs Bay Leaf
1 pcs Star Anise (optional)
12 pcs Cashew Nuts (whole or halved)
1 tbsp Raisins (golden)
1.5 tsp Salt
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Basmati Rice
Rinse the basmati rice under cold running water until the water runs clear. This removes excess starch.
Soak the rinsed rice in fresh water for at least 30 minutes. This helps the grains elongate and cook evenly.
After soaking, drain the rice completely in a colander and set it aside.
2
Fry the Garnishes
Heat 2 tbsp of ghee in a heavy-bottomed pot or pressure cooker over medium heat.
Add the cashew nuts and fry for 1-2 minutes until they turn a light golden brown.
Add the raisins and continue to fry for about 30 seconds until they plump up. Be careful not to burn them.
Remove the fried cashews and raisins with a slotted spoon and set them aside for garnish.
3
Sauté Aromatics and Rice
In the same pot, add the remaining 2 tbsp of ghee.
Once hot, add the whole spices: cinnamon stick, cloves, green cardamom, bay leaf, and star anise. Sauté for 30-40 seconds until they release their aroma.
Add the thinly sliced onions and sauté for 5-7 minutes until they become soft and golden brown.
Add the drained rice to the pot. Gently sauté for 2 minutes, ensuring the grains are well-coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Rice
Pour in 3.5 cups of hot water and 1.5 tsp of salt. Stir gently just once to combine.
Bring the water to a rolling boil over high heat.
For Pot Method: Once boiling, reduce the heat to the lowest setting, cover with a tight-fitting lid, and cook for 15-18 minutes, or until all the water is absorbed.
For Pressure Cooker Method: Secure the lid and cook on medium heat for 2 whistles. Turn off the heat and allow the pressure to release naturally.
5
Rest, Garnish, and Serve
Once cooked, let the rice rest, covered and undisturbed, for 10 minutes. This step is crucial for firm, separate grains.
After resting, gently fluff the rice with a fork to separate the grains.
Garnish with the fried cashews, raisins, and freshly chopped coriander leaves.
Serve hot with your favorite curry, korma, or dal.
