Hyderabadi Egg Curry

Name: Hyderabadi Egg Curry
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 6 pcs eggs (hard boiled and peeled); 3 pcs onion (medium, thinly sliced); 3 pcs tomato (medium, chopped); 2 tsp ginger-garlic paste; 2 pcs green chili (slit); 0.25 cup fresh coconut (grated); 1 tsp poppy seeds; 1 tbsp peanuts; 2 tbsp oil; 0.5 tsp cumin seeds; 1 pcs bay leaf; 3 pcs cloves; 2 pcs green cardamom; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water (for gravy); 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(78)

TASTE SCORE

8/10

Boiled eggs simmered in a rich Hyderabadi-style onion, tomato, coconut, and whole spice gravy. It is warm, fragrant, and deeply savory, with just enough heat to pair beautifully with rice, roti, or biryani.

PREP

20m

COOK

35m

SERVES

SERVING INCLUDES 2 EGGS AND ABOUT 1 CUP OF CURRY.

266 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Boil and prepare the eggs.
1.Place the eggs in a pot, cover with water, and bring to a boil.
2.Cook until hard boiled, about 10 minutes.
3.Cool, peel, and make 2 to 3 light slits on each egg.
TIPThe slits help the eggs soak up the masala without breaking apart.
saute · ~8 min
Cook the masala base for the paste.
1.Heat 1 tsp oil in a pan over medium heat.
2.Add 1 sliced onion and cook until light golden, 5 to 6 minutes.
3.Add the grated coconut, poppy seeds, and peanuts.
4.Cook for 2 minutes until fragrant, then let the mixture cool slightly.
TIPDo not darken the coconut too much or the gravy can taste bitter.
mix · ~2 min
Grind the masala paste.
Blend the cooled onion mixture with a little water into a smooth, thick paste.
fry · ~2 min
Lightly fry the eggs.
Heat 1 tsp oil in the same pan and gently fry the boiled eggs with a pinch of turmeric powder for 1 to 2 minutes, turning once. Remove and keep aside.
TIPA quick fry adds color and helps the eggs hold their shape in the gravy.
temper · ~1 min
Make the whole spice tempering.
Heat the remaining oil in a pan. Add cumin seeds, bay leaf, cloves, green cardamom, and cinnamon, and cook for 30 seconds until fragrant.
saute · ~14 min
Cook the onion and tomato masala.
1.Add the remaining sliced onions and cook until golden, 6 to 7 minutes.
2.Add green chili and ginger-garlic paste, and sauté for 1 minute.
3.Add chopped tomato and cook until soft and pulpy, 5 to 6 minutes.
4.Stir in red chili powder, coriander powder, cumin powder, garam masala, and salt.
TIPCook the tomatoes well so the gravy tastes rounded and not sharp.
simmer · ~10 min
Add the ground paste and simmer the gravy.
Add the ground coconut paste and cook for 2 minutes, stirring often. Pour in the water and bring to a gentle simmer until the gravy thickens slightly, about 6 to 8 minutes.
simmer · ~5 min
Simmer the eggs in the curry.
Add the fried eggs to the gravy and spoon some masala over them. Cover and simmer on low heat for 5 minutes so the flavors come together.
garnish
Finish with coriander leaves and lemon juice.
Turn off the heat, stir in the lemon juice, and scatter the coriander leaves on top.
serve
Serve hot.
Serve the Hyderabadi Egg Curry hot with rice, roti, paratha, or as a side with biryani.

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 gravy.
2
Cool the coconut-onion mixture slightly before grinding, or the paste can turn oily instead of smooth.
3
Fry the eggs just until lightly blistered and yellow from turmeric; over-frying makes the whites rubbery.
4
Cook the onions in step 6 to a true golden color, since this gives the Hyderabadi gravy its depth.
5
Stir frequently after adding the coconut-peanut paste so it does not catch at the bottom of the pan.
6
Add lemon juice only after switching off the heat to keep its brightness and avoid a dull, cooked taste.
7
This curry tastes even better after 20 to 30 minutes of resting, once the eggs have soaked up the masala.