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A rich and aromatic egg curry from the royal kitchens of Hyderabad. Hard-boiled eggs are simmered in a creamy, tangy gravy made from fried onions, yogurt, and a blend of fragrant spices. Perfect with naan or rice.
For 4 servings
Prepare Eggs & Birista (Fried Onions)
Create the Masala Paste
Cook the Gravy Base
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A rich and aromatic egg curry from the royal kitchens of Hyderabad. Hard-boiled eggs are simmered in a creamy, tangy gravy made from fried onions, yogurt, and a blend of fragrant spices. Perfect with naan or rice.
This hyderabadi recipe takes 55 minutes to prepare and yields 4 servings. At 471.25 calories per serving with 17.52g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Creamy Gravy
Simmer, Garnish, and Serve
Replace eggs with pan-fried firm tofu or boiled potatoes. Use a plant-based yogurt like coconut or cashew yogurt instead of dairy curd.
Add 1 tablespoon of white poppy seeds (khus khus), soaked along with the cashews, to the grinding paste for a thicker, more luxurious gravy.
Add 1-2 slit green chilies along with the whole spices to increase the heat level.
Substitute eggs with 250g of paneer cubes. Lightly pan-fry the paneer cubes before adding them to the gravy.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish contains ingredients like eggs, tomatoes, and nuts, which are good sources of Vitamin D, Vitamin B12, iron, and selenium, crucial for bone health, energy production, and immune support.
The use of cashew nuts and ghee provides monounsaturated and saturated fats, which are important for brain health and absorbing fat-soluble vitamins.
Spices like turmeric (containing curcumin) and ginger have powerful anti-inflammatory and antioxidant properties that help combat oxidative stress in the body.
One serving of Hyderabadi Egg Masala contains approximately 450-550 calories, depending on the amount of oil and ghee used. The majority of calories come from the eggs, nuts, and fats used in the gravy.
It can be part of a balanced diet. Eggs are a great source of protein and vitamins. The dish is rich due to the fried onions, nuts, and ghee. To make it healthier, you can use less oil for frying the onions (or use an air fryer) and reduce the amount of ghee.
To prevent curdling, ensure the yogurt is at room temperature and well-whisked. Always lower the heat to the minimum before adding the yogurt and stir continuously for a couple of minutes until it's fully incorporated into the masala.
Yes, you can. For a nut-free version, you can substitute cashews with 1 tablespoon of melon seeds (magaz) or 2 tablespoons of thick coconut milk added towards the end of cooking.
This rich curry pairs beautifully with Indian breads like naan, roti, or paratha. It also goes very well with plain steamed basmati rice, jeera rice, or a fragrant biryani.
You can store leftover Hyderabadi Egg Masala in an airtight container in the refrigerator for up to 2-3 days. The gravy tends to thicken upon cooling, so you may need to add a splash of warm water while reheating.