Hyderabadi Dum ka Egg Curry

Name: Hyderabadi Dum ka Egg Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, thinly sliced); 2 pcs tomato (medium, chopped); 0.5 cup yogurt (plain, whisked); 0.25 cup coconut (fresh, grated); 2 tbsp peanuts (soaked 15 minutes); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 2 tbsp mint (chopped); 2 tbsp coriander leaves (chopped); 2 tbsp oil; 1 tbsp ghee; 0.5 tsp cumin seeds; 2 pcs bay leaf; 3 pcs green cardamom; 4 pcs cloves; 1 inch cinnamon (stick); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 0.5 tsp garam masala; 1 pinch black pepper; 0.5 tsp salt; 1.25 cup water; 1 tbsp lemon juice

RATING

4.5/5(73)

TASTE SCORE

9/10

Boiled eggs are tucked into a rich Hyderabadi-style onion, yogurt, coconut, and whole spice gravy, then finished on dum for deep flavor. It is warming, fragrant, and especially good with roti or plain rice.

PREP

20m

COOK

35m

SERVES

1 KATORI

320 cal

SERVINGS

METHOD · 9 STEPS

prep · ~15 min
Prepare the eggs and grind the masala.
1.Boil the eggs until hard-boiled, peel them, and make 2 to 3 light slits on each egg.
2.Soak the peanuts for 15 minutes if not already soaked.
3.Grind the coconut, soaked peanuts, and a little water into a smooth paste.
4.Whisk the yogurt in a bowl until smooth.
TIPLight slits help the eggs absorb the gravy without breaking apart.
fry · ~3 min
Lightly fry the eggs.
Heat 1 tsp oil in a pan and add the boiled eggs with a pinch of turmeric powder and a pinch of salt. Roll them gently for 2 to 3 minutes until lightly spotted, then remove.
saute · ~10 min
Cook the whole spices and onions.
1.Heat the remaining oil and ghee in a heavy pan over medium heat.
2.Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon.
3.When fragrant, add the sliced onions and cook until deep golden.
4.Add green chili and cook for 30 seconds.
TIPCook the onions evenly on medium heat so they turn golden, not burnt.
saute · ~7 min
Build the curry base.
1.Add ginger-garlic paste and sauté until the raw smell fades.
2.Add chopped tomato and cook until soft and pulpy.
3.Add red chili powder, coriander powder, black pepper, and the remaining turmeric powder.
4.Cook for 1 minute so the spices bloom in the fat.
mix · ~4 min
Stir in the yogurt and ground paste.
Lower the heat and add the whisked yogurt slowly, stirring continuously. Add the coconut-peanut paste and mix well until the masala looks smooth and slightly thick.
TIPKeep the heat low while adding yogurt so the gravy stays smooth.
simmer · ~8 min
Simmer the gravy.
Add water and salt, then bring the curry to a gentle simmer. Cook uncovered for 6 to 8 minutes, stirring now and then, until the gravy thickens and the oil begins to show at the edges.
assemble · ~2 min
Add the eggs and herbs.
Nestle the fried eggs into the gravy. Sprinkle in the mint, coriander leaves, garam masala, and lemon juice, then spoon a little gravy over the eggs.
rest · ~10 min
Cook the curry on dum.
Cover the pan tightly and cook on the lowest heat for 10 minutes so the eggs absorb the masala and the flavors settle together.
TIPPlace the pan on a tawa if needed to keep the bottom from catching during dum.
serve
Serve the egg curry hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Make only shallow slits in the boiled eggs so they absorb masala without splitting in the dum stage.
2
Fry the eggs just until lightly blistered; over-frying makes the whites rubbery.
3
Take time to brown the onions deeply and evenly, since they give the gravy much of its Hyderabadi depth.
4
Cool the pan slightly or keep the flame low before adding yogurt to prevent curdling.
5
Grind the coconut and soaked peanuts very smooth so the gravy turns silky instead of grainy.
6
Use a heavy-bottomed pan or place it on a tawa during dum to stop the rich masala from catching.
7
This curry tastes even better after a short rest, when the eggs have time to soak up the spiced gravy.