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A classic Hyderabadi curry featuring hard-boiled eggs simmered in a rich, tangy tomato gravy. The unique flavor comes from a roasted peanut, sesame, and coconut paste, creating a creamy, nutty, and deeply flavorful base perfect with rice or flatbreads.
For 4 servings
Prepare the Eggs and Masala Paste
Create the Curry Base (Tadka)
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A classic Hyderabadi curry featuring hard-boiled eggs simmered in a rich, tangy tomato gravy. The unique flavor comes from a roasted peanut, sesame, and coconut paste, creating a creamy, nutty, and deeply flavorful base perfect with rice or flatbreads.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 374.84 calories per serving with 17.7g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Gravy
Simmer and Finish the Curry
Garnish and Serve
Replace the hard-boiled eggs with pan-fried firm tofu, boiled potatoes, or a mix of vegetables like bell peppers and cauliflower. Add them at the final simmering stage.
Add 2-3 slit green chilies along with the onions for an extra layer of heat.
Add 1 tablespoon of cashew paste along with the peanut-sesame-coconut paste for an even richer and creamier gravy.
For a more traditional Hyderabadi salan flavor, add 1 teaspoon of white poppy seeds (khus khus) to the dry roasting mix.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
The inclusion of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also have anti-inflammatory and antioxidant properties.
One serving of Egg Tamate ka Kut contains approximately 350-380 calories, depending on the amount of oil used and the size of the eggs.
Yes, it can be a healthy dish. It's rich in protein from eggs and contains healthy fats from peanuts and sesame seeds. Tomatoes provide antioxidants like lycopene. To make it healthier, you can reduce the amount of oil used.
Absolutely. You can easily make a vegan version by replacing the eggs with pan-fried tofu, boiled potatoes, or hearty vegetables like cauliflower or eggplant. Follow the same recipe for the gravy.
This curry pairs wonderfully with steamed basmati rice, jeera rice, roti, chapati, naan, or any Indian flatbread to soak up the delicious gravy.
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight, making it even more delicious the next day.
Yes, the dry-roasted ingredients can be ground into a paste and stored in an airtight container in the refrigerator for 2-3 days, which can save you time during preparation.