Egg Tamate ka Kut
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare the Eggs and Masala Paste
- b.Hard-boil the eggs for 10-12 minutes. Once cooked, peel them and make a few shallow slits on the surface with a knife. This helps them absorb the gravy.
- c.In a small bowl, toss the slit eggs with 1/4 tsp turmeric powder and 1/2 tsp red chili powder. Heat 1 tbsp of oil in a pan and shallow-fry the eggs for 2-3 minutes until they are lightly golden. Remove and set aside.
- d.In a dry pan over low-medium heat, roast the peanuts until fragrant. Remove. In the same pan, toast the sesame seeds until they pop (about 30-60 seconds). Remove. Finally, toast the dried coconut until light golden brown. Be careful not to burn it.
- e.Allow the roasted ingredients to cool completely. Then, grind them into a very smooth paste in a blender, adding a few tablespoons of water as needed to facilitate grinding.
- 2
Step 2
- a.Create the Curry Base (Tadka)
- b.In the same pan or a kadai, heat the remaining 2 tbsp of oil over medium heat.
- c.Add the mustard seeds and cumin seeds. Once they begin to splutter, add the curry leaves and sauté for a few seconds.
- d.Add the finely chopped onions and cook, stirring frequently, for 8-10 minutes until they turn deep golden brown.
- e.Stir in the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Gravy
- b.Add the tomato puree to the pan. Stir in the remaining 1/2 tsp turmeric powder, 1.5 tsp red chili powder, coriander powder, and salt. Mix everything well.
- c.Cook this masala mixture for about 8-10 minutes, stirring occasionally, until it thickens and you see oil separating from the sides.
- d.Add the ground peanut-sesame-coconut paste. Stir continuously and cook for 4-5 minutes until the paste is well-cooked and fragrant.
- e.Stir in the tamarind paste and mix well.
- 4
Step 4
- a.Simmer and Finish the Curry
- b.Pour in 1.5 cups of hot water, stirring well to combine everything and avoid lumps. Bring the gravy to a gentle boil.
- c.Reduce the heat to low, cover the pan, and let it simmer for 10 minutes. The gravy will thicken and the flavors will meld together beautifully.
- d.Gently slide the fried hard-boiled eggs into the simmering gravy. Sprinkle the garam masala over the top.
- e.Stir gently to coat the eggs, cover, and let it simmer for another 3-5 minutes for the eggs to absorb the flavors of the curry.
- 5
Step 5
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Let the curry rest for 5-10 minutes before serving. Serve hot with steamed basmati rice, roti, or naan.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the peanuts, sesame, and coconut individually is crucial for developing the deep, nutty flavor of the 'kut'. Do not rush this step.
- 2Cooking the onion until it's a deep golden brown provides a sweet, rich base for the curry.
- 3Ensure the tomato masala is cooked until oil separates. This indicates that the rawness is gone and the flavors are concentrated.
- 4If the gravy becomes too thick, you can adjust the consistency by adding a little more hot water.
- 5For a richer flavor, let the curry rest for at least 15-20 minutes before serving to allow the flavors to meld.
Adapt it for your goals.
Vegan
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.
SpicierSpicier
Add 2-3 slit green chilies along with the onions for an extra layer of heat.
CreamierCreamier
Add 1 tablespoon of cashew paste along with the peanut-sesame-coconut paste for an even richer and creamier gravy.
With Poppy SeedsWith Poppy Seeds
For a more traditional Hyderabadi salan flavor, add 1 teaspoon of white poppy seeds (khus khus) to the dry roasting mix.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Healthy Fats
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.
Packed with Antioxidants
Tomatoes are rich in lycopene, a powerful antioxidant that helps protect cells from damage. Spices like turmeric also have anti-inflammatory and antioxidant properties.
Frequently asked questions
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.