A rich and aromatic egg curry from the royal kitchens of Hyderabad. Hard-boiled eggs are simmered in a creamy, tangy gravy made from fried onions, yogurt, and a blend of fragrant spices. Perfect with naan or rice.
Prep20 min
Cook35 min
Soak15 min
Servings4
Serving size: 1 cup(1 cup curry with 2 eggs)
471cal
18gprotein
23gcarbs
Ingredients
8 large Eggs (hard-boiled and peeled)
3 medium Onion (thinly sliced for birista)
1.5 cup Vegetable Oil (for deep frying onions)
3 tbsp Ghee (for the curry)
1 cup Tomato Puree (from about 2-3 medium tomatoes)
12 whole Cashew Nuts (soaked in warm water for 15 minutes)
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
About Hyderabadi Egg Masala, Roomali Roti and Onion Salad
Perfectly spiced Hyderabadi Egg Masala with melt-in-mouth Rumali Roti – a protein-packed delight!
This hyderabadi dish is perfect for lunch. With 835.4599999999999 calories and 26.349999999999998g of protein per serving, it's a nutritious choice for your meal plan.
35gfat
4 whole Cloves
3 pods Green Cardamom
1 large Bay Leaf
1.5 tsp Red Chili Powder (adjust to taste)
0.5 tsp Turmeric Powder
2 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (adjust to taste)
2 tbsp Coriander Leaves (freshly chopped, for garnish)
1 tbsp Mint Leaves (freshly chopped, for garnish)
1.5 cup Water (for the gravy, adjust as needed)
Instructions
1
Prepare Eggs & Birista (Fried Onions)
Make a few shallow slits on the peeled, hard-boiled eggs. In a pan, heat 1 tsp of ghee, add a pinch of turmeric and red chili powder, and gently sauté the eggs for 2-3 minutes until lightly golden. Set aside.
In a deep pan (kadai), heat 1.5 cups of oil over medium-high heat. Add the thinly sliced onions and fry, stirring occasionally, for 12-15 minutes until they are uniformly deep golden brown and crisp. Do not burn them.
Remove the fried onions (birista) with a slotted spoon and spread them on a paper towel to drain excess oil and cool.
2
Create the Masala Paste
Take half of the cooled birista and the soaked, drained cashew nuts.
Transfer them to a blender jar. Add 3-4 tablespoons of water.
Blend to a smooth, fine paste. Set this paste aside for later.
3
Cook the Gravy Base
Heat the remaining 3 tbsp of ghee in a pan over medium heat. Add the whole spices: cinnamon stick, cloves, green cardamom, and bay leaf. Sauté for 30-40 seconds until fragrant.
Add the ginger-garlic paste and cook for 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 6-8 minutes, stirring occasionally, until the puree thickens and you see ghee separating at the edges.
Add the spice powders: red chili powder, turmeric powder, and coriander powder. Sauté for another minute until well combined.
4
Build the Creamy Gravy
Reduce the heat to the lowest setting. Add the whisked curd, stirring continuously and vigorously for 2 minutes to prevent it from splitting. Cook until the ghee starts to surface again.
Add the prepared onion-cashew paste and salt. Mix well and cook for 3-4 minutes, stirring often, until the paste is cooked through.
Pour in 1.5 cups of warm water. Stir to combine everything and bring the gravy to a gentle simmer.
5
Simmer, Garnish, and Serve
Gently place the sautéed eggs into the simmering gravy.
Cover the pan and cook on low heat for 5-7 minutes, allowing the eggs to absorb the rich flavors of the masala.
Turn off the heat. Crush the remaining birista with your hands and sprinkle it over the curry.
Garnish with garam masala, chopped coriander leaves, and mint leaves. Give it a final gentle stir.
Let the curry rest for 5-10 minutes before serving hot with naan, roti, or steamed rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
