A classic Hyderabadi curry featuring hard-boiled eggs simmered in a rich, tangy tomato gravy. The unique flavor comes from a roasted peanut, sesame, and coconut paste, creating a creamy, nutty, and deeply flavorful base perfect with rice or flatbreads.
Prep20 min
Cook35 min
Servings4
Serving size: 1 serving(One serving contains 2 eggs and about 1 cup of curry.)
377cal
18gprotein
20gcarbs
27g
Ingredients
8 pcs Eggs (hard-boiled and peeled)
3 tbsp Vegetable Oil (divided)
0.75 tsp Turmeric Powder (divided (1/4 tsp for eggs, 1/2 tsp for gravy))
2 tsp Red Chili Powder (divided (1/2 tsp for eggs, 1.5 tsp for gravy), adjust to taste)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Tangy Tamate ka Kut with Egg and aromatic Jeera Rice. A homestyle, protein-packed, gut-friendly meal!
This hyderabadi dish is perfect for lunch. With 696.74 calories and 22.94g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 pcs Curry Leaves
2 medium Onions (finely chopped)
1 tbsp Ginger-Garlic Paste
4 large Tomatoes (ripe, pureed)
1 tsp Coriander Powder
1 tsp Tamarind Paste (adjust for tanginess)
1.25 tsp Salt (or to taste)
1.5 cup Water (hot)
0.5 tsp Garam Masala
3 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Prepare the Eggs and Masala Paste
Hard-boil the eggs for 10-12 minutes. Once cooked, peel them and make a few shallow slits on the surface with a knife. This helps them absorb the gravy.
In a small bowl, toss the slit eggs with 1/4 tsp turmeric powder and 1/2 tsp red chili powder. Heat 1 tbsp of oil in a pan and shallow-fry the eggs for 2-3 minutes until they are lightly golden. Remove and set aside.
In a dry pan over low-medium heat, roast the peanuts until fragrant. Remove. In the same pan, toast the sesame seeds until they pop (about 30-60 seconds). Remove. Finally, toast the dried coconut until light golden brown. Be careful not to burn it.
Allow the roasted ingredients to cool completely. Then, grind them into a very smooth paste in a blender, adding a few tablespoons of water as needed to facilitate grinding.
2
Create the Curry Base (Tadka)
In the same pan or a kadai, heat the remaining 2 tbsp of oil over medium heat.
Add the mustard seeds and cumin seeds. Once they begin to splutter, add the curry leaves and sauté for a few seconds.
Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they turn deep golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
3
Cook the Gravy
Add the tomato puree to the pan. Stir in the remaining 1/2 tsp turmeric powder, 1.5 tsp red chili powder, coriander powder, and salt. Mix everything well.
Cook this masala mixture for about 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
Add the ground peanut-sesame-coconut paste. Stir continuously and cook for 4-5 minutes until the paste is well-cooked and fragrant.
Stir in the tamarind paste and mix well.
4
Simmer and Finish the Curry
Pour in 1.5 cups of hot water, stirring well to combine everything and avoid lumps. Bring the gravy to a gentle boil.
Reduce the heat to low, cover the pan, and let it simmer for 10 minutes. The gravy will thicken and the flavors will meld together beautifully.
Gently slide the fried hard-boiled eggs into the simmering gravy. Sprinkle the garam masala over the top.
Stir gently to coat the eggs, cover, and let it simmer for another 3-5 minutes for the eggs to absorb the flavors of the curry.
5
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. Serve hot with steamed basmati rice, roti, or naan.
4
Serving size: 1 serving
320cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
