Hyderabadi Egg Masala

Name: Hyderabadi Egg Masala
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 6 pcs egg (hard-boiled and peeled); 3 pcs onion (medium, sliced); 3 pcs tomato (medium, chopped); 1 inch ginger (roughly chopped); 6 pcs garlic (cloves); 2 tbsp peanuts; 1 tbsp white sesame seeds; 2 tbsp desiccated coconut; 2 tbsp oil; 0.5 tsp cumin seeds; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 3 pcs cloves; 1 inch cinnamon (small piece); 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch cumin powder; 0.5 tsp garam masala; 0.5 tsp salt; 1 cup water; 2 tbsp coriander leaves (chopped); 1 tbsp lemon juice

RATING

4.6/5(145)

TASTE SCORE

9/10

Boiled eggs simmer in a rich Hyderabadi-style onion, tomato, peanut, sesame, and coconut masala that turns silky and deeply spiced. It is hearty enough for lunch or dinner and tastes especially good with roti, naan, or rice.

PREP

20m

COOK

30m

SERVES

1 CUP CURRY WITH 2 EGGS

288 cal

SERVINGS

METHOD · 10 STEPS

prep · ~15 min
Boil and prepare the eggs.
1.Boil the eggs until hard-boiled, then cool, peel, and keep aside.
2.Make 2 to 3 light slits on each egg so the masala coats them well.
3.Slice the onions, chop the tomatoes, and roughly chop the ginger and garlic.
TIPLight slits help the eggs take on more flavor without breaking apart.
roast · ~4 min
Roast the nuts and seeds.
1.Heat a small dry pan over low heat.
2.Roast the peanuts, white sesame seeds, and desiccated coconut until lightly golden and fragrant.
3.Take them off the heat and let them cool for a few minutes.
TIPKeep the heat low so the sesame and coconut do not burn.
mix · ~3 min
Grind the masala paste.
Blend the roasted peanuts, sesame seeds, desiccated coconut, ginger, garlic, and chopped tomatoes with a little of the water to a smooth paste.
saute · ~2 min
Cook the eggs lightly in oil.
Heat 1 tsp oil in a pan and roll the boiled eggs in it for 1 to 2 minutes until lightly spotted. Remove and keep aside.
temper · ~1 min
Heat the whole spices.
Add the remaining oil to the pan. Add cumin seeds, bay leaf, green cardamom, cloves, and cinnamon, and cook for 30 seconds until fragrant.
saute · ~7 min
Cook the onions until golden.
Add the sliced onions and cook over medium heat until golden brown and soft.
TIPWell-browned onions give this curry its deep Hyderabadi flavor.
saute · ~8 min
Cook the ground masala.
1.Add the ground masala paste to the onions and mix well.
2.Add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt.
3.Cook on medium-low heat until the masala thickens and oil begins to show at the edges.
TIPStir often here so the nut-and-seed masala does not catch at the bottom.
simmer · ~10 min
Simmer the gravy with the eggs.
Add the remaining water and bring the masala to a gentle simmer. Add the eggs, cover, and cook for 8 to 10 minutes so they absorb the gravy.
garnish
Finish with coriander leaves and lemon juice.
Turn off the heat and stir in coriander leaves and lemon juice for a fresh finish.
serve
Serve 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; deep cuts can make them split while simmering.
2
Roast the peanuts, sesame, and coconut separately if needed, because sesame and coconut brown faster than peanuts.
3
Blend the masala paste very smooth so the Hyderabadi gravy turns silky rather than grainy.
4
Cook the onions until truly golden, not just soft, since they build the curry's deep color and sweetness.
5
When the ground masala goes into the pan, keep the heat medium-low and stir often to prevent the nut base from sticking.
6
Lightly oil-frying the eggs before simmering helps the gravy cling better and keeps the outer layer from turning rubbery.
7
This curry tastes even better after 30 minutes of resting, once the eggs absorb more of the masala.