A luxurious egg curry from Hyderabad, featuring hard-boiled eggs simmered in a rich, creamy gravy of fried onions, nuts, and yogurt. The 'dum' slow-cooking method makes the eggs incredibly flavorful and tender.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
About Hyderabadi Dum ka Egg Curry with Butter Naan
Creamy, aromatic Hyderabadi Dum ka Egg with soft Butter Naan – a melt-in-mouth experience, pure comfort food!
This hyderabadi dish is perfect for lunch. With 849.04 calories and 28.549999999999997g of protein per serving, it's a nutritious choice for your meal plan.
fat
Bay Leaf
1 inch Cinnamon Stick
3 whole Cloves
3 pods Green Cardamom
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chili Powder (adjust to your spice preference)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (or to taste)
3 whole Green Chili (slit lengthwise)
1.5 cup Water (for the gravy)
3 tbsp Coriander Leaves (chopped, for garnish)
1 tbsp Mint Leaves (chopped, optional)
Instructions
1
Prepare Eggs & Fried Onions (Birista)
Make 2-3 shallow slits on each peeled, hard-boiled egg and set aside.
Heat 1 cup of oil in a wide pan over medium-high heat. Add the thinly sliced onions and fry, stirring frequently, for 10-12 minutes until they are deep golden brown and crispy.
Immediately remove the fried onions (birista) with a slotted spoon and drain on a paper towel. Reserve 3 tablespoons of the flavorful oil for the curry.
2
Create the Gravy Paste
In a small, dry pan over low heat, toast the peanuts, sesame seeds, and cashews for 2-3 minutes until fragrant. Add the desiccated coconut and toast for another 30 seconds.
Allow the mixture to cool completely. Transfer it to a grinder jar along with half of the fried onions.
Add 1/4 cup of water and grind to a very smooth, fine paste. Set aside.
3
Cook the Masala Base
Heat the reserved 3 tablespoons of oil in a heavy-bottomed pan (kadai) over medium heat.
Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-45 seconds until they release their aroma.
Add the ginger-garlic paste and cook for 1-2 minutes until its raw smell disappears.
Add the ground nut and onion paste. Cook for 6-8 minutes, stirring often, until the paste thickens and you see oil separating at the edges.
Stir in the turmeric, Kashmiri red chili, and coriander powders. Cook for one more minute.
4
Build the Gravy and Add Eggs
Reduce the heat to low. Add the whisked curd to the pan, stirring continuously and vigorously for 2-3 minutes to prevent it from curdling.
Continue to cook until the curd is well incorporated and oil begins to surface again.
Pour in 1.5 cups of water and add the salt. Stir well and bring the gravy to a gentle simmer.
Carefully slide the slit hard-boiled eggs into the gravy.
5
Slow Cook (Dum) the Curry
Sprinkle the garam masala, the remaining fried onions, chopped coriander leaves, mint leaves, and slit green chilies over the curry.
Cover the pan with a tight-fitting lid. To create a better seal, you can place a heavy object on the lid.
Reduce the heat to the absolute lowest setting and let the curry cook on 'dum' for 10-15 minutes. This slow-cooking process is key to melding the flavors.
Turn off the heat and let the curry rest, covered, for at least 10 minutes before serving.
4
Serving size: 2 pieces
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.