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A rich and aromatic egg curry from Hyderabad, featuring hard-boiled eggs simmered in a creamy, tangy gravy made with coconut, peanuts, and sesame seeds. A true taste of Nizami cuisine.
For 4 servings
Prepare the Eggs
Make the Hyderabadi Masala Paste
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A rich and aromatic egg curry from Hyderabad, featuring hard-boiled eggs simmered in a creamy, tangy gravy made with coconut, peanuts, and sesame seeds. A true taste of Nizami cuisine.
This hyderabadi recipe takes 50 minutes to prepare and yields 4 servings. At 506.4 calories per serving with 17.23g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Start the Curry Base
Cook the Masala
Build and Simmer the Gravy
Finish and Serve
Replace the eggs with pan-fried firm tofu, paneer cubes, or boiled potatoes. Add them at the final stage of cooking.
For an even richer and creamier texture, add 10-12 soaked cashews to the blender along with the peanuts and sesame seeds when making the paste.
Add 2-3 slit green chilies along with the ginger-garlic paste for an extra kick of heat.
Eggs are a complete protein, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
The use of peanuts and sesame seeds provides monounsaturated and polyunsaturated fats, which are beneficial for heart health and can help lower bad cholesterol levels.
The blend of spices like turmeric, cumin, and chili contains compounds such as curcumin and capsaicin, which have anti-inflammatory properties and can help boost metabolism.
This dish is a good source of minerals like selenium from eggs, magnesium and copper from sesame seeds, and niacin from peanuts, all vital for various bodily functions.
One serving of Hyderabadi Egg Curry (about 2 eggs and gravy) contains approximately 450-500 calories, depending on the amount of oil used and the specific ingredients.
Yes, it can be part of a healthy diet. It's rich in protein from eggs and contains healthy fats from nuts and seeds. To make it healthier, you can reduce the amount of oil used.
This curry pairs wonderfully with steamed basmati rice, jeera rice, naan, roti, or parathas. A side of simple kachumber salad (cucumber, onion, tomato) also complements it well.
The peanuts are key to the authentic Hyderabadi flavor. If you have a peanut allergy, you could try substituting with an equal amount of cashews or almonds, though the taste will be different.
To make it less spicy, reduce the amount of red chili powder. To make it spicier, increase the red chili powder or add fresh green chilies.
It's best to freeze the gravy separately. The texture of hard-boiled eggs can become rubbery upon freezing and thawing. You can freeze the gravy for up to a month, then thaw, reheat, and add freshly boiled eggs.