A rich and tangy Hyderabadi curry featuring hard-boiled eggs simmered in a creamy, nutty gravy of peanuts, sesame, and coconut. This classic side dish is the perfect accompaniment for biryani or pulao.
Prep15 min
Cook35 min
Soak15 min
Servings4
Serving size: 2 eggs(2 eggs and approximately 1 cup of salan)
413cal
17gprotein
13gcarbs
Ingredients
8 pcs Eggs (hard-boiled and peeled)
0.25 cup Peanuts (raw, unsalted)
2 tbsp Sesame Seeds (white)
2 tbsp Desiccated Coconut (unsweetened)
1 pcs Tamarind (small lime-sized ball, soaked in 1/2 cup warm water)
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Tangy Hyderabadi Egg Salan with flaky parathas - perfectly spiced and energy-giving, just like mom's recipe!
This hyderabadi dish is perfect for lunch. With 742.84 calories and 25.4g of protein per serving, it's a nutritious choice for your meal plan.
34gfat
Onion
(medium, finely chopped)
1.5 tsp Ginger-Garlic Paste
2 pcs Green Chili (slit lengthwise)
0.5 tsp Turmeric Powder
1.5 tsp Red Chili Powder (adjust to taste)
1 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1.25 tsp Salt (or to taste)
2.5 cup Water (for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare Eggs and Tamarind
Using a knife, make a few shallow, lengthwise slits on the hard-boiled eggs. This helps them absorb the gravy flavors. Set aside.
Squeeze the soaked tamarind to extract all the pulp into the water. Strain the mixture through a fine-mesh sieve, discarding the solids. Set the tamarind water aside.
2
Roast and Grind the Salan Paste
In a dry pan over low-medium heat, roast the peanuts for 3-4 minutes until they are fragrant and have light brown spots.
Add the sesame seeds and desiccated coconut. Continue to roast for another 1-2 minutes, stirring constantly, until the sesame seeds start to pop and the coconut turns a pale golden color. Do not let them burn.
Remove from heat and let the mixture cool down completely. Transfer to a grinder or blender.
Add about 1/4 cup of water and grind to a very smooth, fine paste. Add a little more water if needed to facilitate grinding.
3
Prepare the Curry Base (Tadka)
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the mustard seeds and let them splutter.
Add the cumin seeds and curry leaves. Sauté for 30 seconds until the cumin seeds sizzle and the curry leaves are crisp.
Add the finely chopped onion and sauté for 6-8 minutes until it becomes soft, translucent, and light golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
4
Cook the Salan Gravy
Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Sauté for 30-40 seconds, stirring continuously to prevent burning.
Add the ground peanut-sesame-coconut paste to the pan. Cook on low heat for 8-10 minutes, stirring frequently. This step is crucial. Cook until the paste thickens, darkens slightly, and you see oil separating from the sides.
Pour in the prepared tamarind water and 2.5 cups of fresh water. Add salt. Whisk well to ensure the paste dissolves completely without any lumps.
Increase the heat to medium, bring the gravy to a gentle boil. Then, reduce the heat to low, cover the pan, and let it simmer for 12-15 minutes. The gravy will thicken and become aromatic.
5
Finish and Serve
Gently slide the slit boiled eggs into the simmering gravy. Sprinkle the garam masala over the top.
Cover and cook on very low heat for another 5 minutes, allowing the eggs to soak in the flavors of the salan.
Turn off the heat. Garnish with freshly chopped coriander leaves. Let it rest for 10 minutes before serving for the flavors to meld.
Serve hot with Hyderabadi biryani, bagara rice, or plain steamed rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.