A rich and aromatic egg curry from Hyderabad, featuring hard-boiled eggs simmered in a creamy, tangy gravy made with coconut, peanuts, and sesame seeds. A true taste of Nizami cuisine.
Prep20 min
Cook30 min
Servings4
Serving size: 2 eggs(Serving includes 2 eggs and about 1 cup of curry.)
506cal
17gprotein
26gcarbs
38g
Ingredients
8 large Egg
4 tbsp Vegetable Oil (Divided for frying eggs and making gravy)
2 tbsp Raw Peanuts
1 tbsp White Sesame Seeds
2 tbsp Desiccated Coconut (Unsweetened)
0.5 cup Birista (Store-bought or homemade fried onions)
A fragrant Hyderabadi rice pilaf tempered with whole spices and caramelized onions. This simple yet flavorful dish is the perfect companion to rich curries and dals, offering a beautiful aroma in every bite.
Creamy, aromatic Ande ka Salan with spiced Bagara Chawal - comfort food for dinner!
This hyderabadi dish is perfect for dinner. With 972.45 calories and 25.12g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tbsp Ginger Garlic Paste
1 cup Tomato Puree (From about 2 medium tomatoes)
0.75 tsp Turmeric Powder (Divided: 1/4 tsp for eggs, 1/2 tsp for gravy)
1.75 tsp Red Chili Powder (Divided: 1/4 tsp for eggs, 1.5 tsp for gravy. Adjust to taste.)
2 tsp Coriander Powder
1 tbsp Tamarind Paste
1.5 tsp Salt (Adjust to taste)
1 tsp Garam Masala
1.5 cup Water (Plus more for blending)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Eggs
Place 8 eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil.
Once boiling, cook for 10 minutes for hard-boiled eggs. Drain the hot water and transfer the eggs to an ice bath to stop the cooking process.
Once cool enough to handle, peel the eggs. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the gravy's flavor.
Heat 1 tbsp of oil in a pan. Add the boiled eggs, 1/4 tsp turmeric powder, and 1/4 tsp red chili powder. Sauté for 2-3 minutes until the eggs are lightly golden. Set aside.
2
Make the Hyderabadi Masala Paste
In a dry pan over low-medium heat, roast the raw peanuts for 2-3 minutes until they are aromatic and lightly browned.
Add the sesame seeds and desiccated coconut. Roast for another minute, stirring continuously, until fragrant. Be careful not to burn them.
Transfer the roasted ingredients to a blender jar. Add the birista (fried onions) and about 1/4 cup of water.
Blend to a smooth, thick paste. Add a little more water if needed to facilitate blending. Set this paste aside.
3
Start the Curry Base
Heat the remaining 3 tbsp of oil in a heavy-bottomed pan or kadai over medium heat.
Add the whole spices: cumin seeds, cinnamon stick, cloves, and green cardamom pods. Let them sizzle for about 30 seconds until they release their aroma.
Add the ginger-garlic paste and sauté for 1 minute until the raw smell disappears.
4
Cook the Masala
Add the prepared ground paste to the pan. Cook on medium-low heat, stirring frequently, for 8-10 minutes. The paste will thicken, darken slightly, and start to release oil from the sides.
Add the spice powders: 1/2 tsp turmeric powder, 1.5 tsp red chili powder, and coriander powder. Mix well and cook for another minute until fragrant.
5
Build and Simmer the Gravy
Stir in the tomato puree and cook for 5-7 minutes, until the oil begins to separate from the masala again.
Add the tamarind paste, salt, and 1.5 cups of water. Stir everything together thoroughly.
Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 7-8 minutes for all the flavors to meld together beautifully.
6
Finish and Serve
Gently slide the shallow-fried eggs into the simmering gravy.
Sprinkle the garam masala over the top and stir gently to combine. Let it cook for 2-3 more minutes.
Turn off the heat. Garnish with fresh chopped coriander leaves.
Serve hot with basmati rice, naan, or roti.
4
Serving size: 1.5 cup
466cal
8gprotein
83gcarbs
11gfat
Ingredients
2 cup Basmati Rice (rinsed and soaked for 30 minutes)
3 tbsp Ghee
2 pcs Onion (medium, thinly sliced)
1 tsp Shah Jeera (caraway seeds)
1 inch Cinnamon Stick
4 pcs Cloves
4 pcs Green Cardamom (pods)
1 pcs Bay Leaf
1 tbsp Ginger Garlic Paste
3 pcs Green Chili (slit lengthwise)
4 cup Water (for cooking rice)
1.5 tsp Salt (or to taste)
0.25 cup Mint Leaves (chopped)
0.25 cup Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice: Rinse 2 cups of basmati rice under cold water until the water runs clear. Soak the rice in ample water for at least 30 minutes. After soaking, drain it completely using a colander and set aside.
2
Temper the Spices (Bagar): Heat 3 tbsp of ghee in a heavy-bottomed pot or Dutch oven over medium heat. Once hot, add 1 tsp shah jeera, a 1-inch cinnamon stick, 4 cloves, 4 green cardamom pods, and 1 bay leaf. Sauté for 30-45 seconds until they release their aroma.
3
Caramelize Onions: Add 2 thinly sliced onions to the pot. Fry for 8-10 minutes, stirring occasionally, until they turn a deep golden brown. This step is crucial for the dish's signature flavor. Add 1 tbsp of ginger-garlic paste and 3 slit green chilies, and sauté for another minute until the raw smell disappears.
4
Sauté and Cook the Rice: Add the drained basmati rice to the pot. Gently stir for 1-2 minutes to coat the grains with the ghee and spices, being careful not to break them. Pour in 4 cups of water, 1.5 tsp of salt, and 0.25 cup of chopped mint leaves. Stir gently once to combine.
5
Simmer and Steam: Bring the water to a rolling boil over high heat. Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the water is absorbed and the rice is perfectly cooked. Do not open the lid during this time.
6
Rest and Serve: Turn off the heat and let the rice rest, covered, for 10 minutes. This allows the grains to firm up and separate. Gently fluff the rice with a fork. Garnish with 0.25 cup of chopped coriander leaves and serve hot with your favorite curry.
