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A simple yet deeply flavorful Hyderabadi egg curry where hard-boiled eggs are simmered in a rich, sweet gravy made from slow-cooked onions. This comforting dish is a weeknight staple, perfect with hot rotis or steamed rice.
For 4 servings
Boil and Prepare the Eggs
Shallow Fry the Eggs
Create the Onion Base
A simple yet deeply flavorful Hyderabadi egg curry where hard-boiled eggs are simmered in a rich, sweet gravy made from slow-cooked onions. This comforting dish is a weeknight staple, perfect with hot rotis or steamed rice.
This indian recipe takes 50 minutes to prepare and yields 4 servings. At 354.01 calories per serving with 15.4g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Build the Masala
Simmer the Curry
Finish and Serve
For a creamier texture, add 2 tablespoons of whisked full-fat yogurt or a splash of fresh cream at the end of cooking. Make sure to turn off the heat before adding yogurt to prevent curdling.
You can add one medium potato, peeled, cubed, and boiled, along with the eggs to make the curry more substantial.
Increase the number of green chillies or add a pinch of black pepper powder along with the garam masala for extra heat.
Add a tablespoon of cashew paste or poppy seed paste along with the tomato puree for a richer, nuttier gravy.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Onions are packed with antioxidants, particularly quercetin, which helps combat inflammation and protect cells from damage caused by free radicals.
Eggs are a great source of choline, a vital nutrient that plays a crucial role in brain development, memory, and mood regulation.
Spices like turmeric, ginger, and garlic used in the curry have anti-inflammatory and antimicrobial properties that can help support a healthy immune system.
Yes, it can be a healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. The onions provide antioxidants. To make it healthier, you can reduce the amount of oil used and pair it with whole wheat roti or brown rice.
One serving of Basar mein Anda (approximately 2 eggs and gravy) contains around 350-400 calories, depending on the amount of oil used. This does not include accompaniments like rice or roti.
Absolutely! This curry tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
The color comes from properly browning the onions. If your gravy is pale, it means the onions were not cooked long enough. Be patient and cook them on low-medium heat until they are a rich, uniform golden-brown.
This specific dish is centered around eggs. However, you can use the same delicious onion-tomato gravy base with other ingredients like pan-fried tofu, chickpeas, or potatoes to create a vegan curry.
It pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also goes very well with plain steamed basmati rice or jeera rice.
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