A luxurious Hyderabadi curry where boiled eggs are simmered in a rich, creamy gravy made from cashews, poppy seeds, and fresh cream. It's a mildly spiced, fragrant dish perfect with naan or pulao.
Prep15 min
Cook30 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs and about 1 cup of kurma gravy)
430cal
17gprotein
15gcarbs
Ingredients
8 piece Large Eggs
0.25 cup Cashew Nuts (soaked in warm water)
1 tbsp Poppy Seeds (soaked in warm water)
2 medium Onion (1 roughly chopped for paste, 1 finely chopped for gravy)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Creamy Hyderabadi Egg Malai Kurma with soft rotis – a melt-in-mouth, protein-packed, and soul-satisfying delight!
This hyderabadi dish is perfect for lunch. With 642.9100000000001 calories and 24.830000000000002g of protein per serving, it's a high-fiber option for your meal plan.
34gfat
2 piece Green Cardamom (lightly crushed)
1 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (for color)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.25 cup Curd (whisked until smooth)
0.25 cup Fresh Cream
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (or to taste)
1.5 cup Water (as needed for gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Paste
Place eggs in a saucepan, cover with cold water, and bring to a boil. Cook for 10-12 minutes. Drain and transfer to an ice bath. Once cool, peel the eggs and make a few shallow slits on each one. Set aside.
While eggs are boiling, soak the cashew nuts and poppy seeds in 1/2 cup of warm water for at least 15 minutes.
In a blender, combine the soaked cashews and poppy seeds (with their soaking water), 1 roughly chopped onion, and green chilies. Blend until you have a completely smooth, fine paste.
2
Sauté Eggs and Temper Spices
Heat 1 tablespoon of oil in a wide, heavy-bottomed pan or kadai over medium heat.
Gently add the slit boiled eggs and sauté for 2-3 minutes, until they are lightly golden. Remove from the pan and set aside.
In the same pan, add the remaining 2 tablespoons of oil and 1 tablespoon of ghee. Once hot, add the bay leaf, cinnamon stick, cloves, and green cardamom. Sauté for 30-40 seconds until fragrant.
3
Build the Gravy Base
Add the finely chopped onion and sauté for 6-8 minutes until it turns soft and golden brown.
Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
Reduce the heat to low. Add the prepared cashew-onion paste to the pan. Cook for 5-7 minutes, stirring continuously to prevent sticking, until the paste thickens and you see oil separating at the edges.
4
Add Spices and Yogurt
Add the turmeric, Kashmiri red chili, coriander, and cumin powders. Stir and cook for 30 seconds.
Ensure the heat is still on low. Add the whisked curd and stir vigorously and continuously for 2-3 minutes to prevent it from splitting. Cook until the oil begins to surface again.
5
Simmer the Kurma
Pour in 1.5 cups of water and add salt. Mix everything well to combine.
Bring the gravy to a gentle boil, then reduce the heat to low. Cover the pan and let it simmer for 8-10 minutes, allowing the flavors to meld and the gravy to thicken.
6
Finish and Serve
Gently slide the sautéed eggs into the simmering gravy.
Stir in the fresh cream, garam masala, and crushed kasuri methi. Mix gently to incorporate.
Simmer for another 2 minutes, uncovered. Avoid boiling the curry after adding the cream.
Garnish with chopped coriander leaves and serve hot with naan, roti, or basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
