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A luxurious Hyderabadi curry where boiled eggs are simmered in a rich, creamy gravy made from cashews, poppy seeds, and fresh cream. It's a mildly spiced, fragrant dish perfect with naan or pulao.
For 4 servings
Prepare Eggs and Paste
Sauté Eggs and Temper Spices
Build the Gravy Base
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A luxurious Hyderabadi curry where boiled eggs are simmered in a rich, creamy gravy made from cashews, poppy seeds, and fresh cream. It's a mildly spiced, fragrant dish perfect with naan or pulao.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 429.92 calories per serving with 16.85g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Spices and Yogurt
Simmer the Kurma
Finish and Serve
Replace eggs with pan-fried firm tofu or boiled potatoes. Use coconut cream instead of dairy cream and a plant-based yogurt instead of curd.
Substitute the cashew nuts with an equal amount of melon seeds (magaz) to achieve a similar creamy texture.
Increase the number of green chilies in the paste or add 1/2 teaspoon of black pepper powder along with the other powdered spices.
For an even more decadent version, use a paste of blanched almonds along with the cashews.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Cashew nuts contribute monounsaturated fats, which are known to support heart health by helping to reduce bad cholesterol levels.
The inclusion of curd and cream provides a good amount of calcium, a mineral that is vital for maintaining strong bones and teeth.
One serving of Hyderabadi Egg Malai Kurma contains approximately 480-550 calories, primarily from the eggs, nuts, cream, and oils used in the gravy.
While it is a rich and indulgent dish, it offers benefits like high-quality protein from eggs and healthy monounsaturated fats from cashews. Due to its high calorie and fat content, it's best enjoyed in moderation as part of a balanced diet.
Yes, you can easily make it vegan. Replace the eggs with pan-fried tofu, use full-fat coconut cream instead of dairy cream, and substitute a thick, unsweetened plant-based yogurt for the curd. Also, use oil instead of ghee.
Curdling usually happens when yogurt is added to a very hot gravy or not stirred enough. To prevent this, always lower the heat to a minimum before adding the yogurt, make sure the yogurt is well-whisked and at room temperature, and stir continuously for a few minutes after adding it.
Yes, you can prepare the paste a day or two in advance. Store it in an airtight container in the refrigerator. This can significantly reduce your cooking time on the day you plan to make the kurma.
This creamy kurma pairs beautifully with Indian breads like naan, sheermal, or tandoori roti. It also goes very well with fragrant rice dishes like basmati rice, jeera rice, or a mild vegetable pulao.