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A luxurious egg curry from Hyderabad, featuring hard-boiled eggs simmered in a rich, creamy gravy of fried onions, nuts, and yogurt. The 'dum' slow-cooking method makes the eggs incredibly flavorful and tender.
For 4 servings
Prepare Eggs & Fried Onions (Birista)
Create the Gravy Paste
Cook the Masala Base
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A luxurious egg curry from Hyderabad, featuring hard-boiled eggs simmered in a rich, creamy gravy of fried onions, nuts, and yogurt. The 'dum' slow-cooking method makes the eggs incredibly flavorful and tender.
This hyderabadi recipe takes 60 minutes to prepare and yields 4 servings. At 398.33 calories per serving with 18.88g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy and Add Eggs
Slow Cook (Dum) the Curry
Replace eggs with cubes of firm tofu or boiled potatoes. Use a plant-based yogurt instead of dairy curd to make it vegan.
Add 2 tablespoons of heavy cream or cashew cream at the end of cooking (before the dum step) for an even richer, creamier texture.
Substitute eggs with 500g of bone-in chicken pieces. Brown the chicken after sautéing the ginger-garlic paste and cook until tender before the 'dum' step.
Eggs are a complete protein source, essential for muscle repair, growth, and overall body function.
The inclusion of peanuts, cashews, and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Spices like turmeric contain curcumin, known for its anti-inflammatory properties, while ginger and garlic are known to boost immunity.
One serving contains approximately 450-500 kcal, depending on the amount of oil used and absorbed. This is a rich dish due to the nuts, oil, and eggs.
It's a good source of protein from eggs and healthy fats from nuts. However, it is high in calories and fat due to the frying and rich gravy. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. To maintain the thick consistency, you can use 1-2 tablespoons of roasted gram flour (besan) or increase the amount of fried onions and desiccated coconut in the paste.
Slice onions very thinly and evenly. Fry them in hot oil over medium-high heat, stirring frequently, until they are uniformly golden brown and crisp. Drain them on a paper towel immediately to prevent them from getting soggy.
You can store it in an airtight container in the refrigerator for up to 2 days. The gravy tends to thicken, so you may need to add a splash of hot water while reheating.