Hyderabadi Egg Masala
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Make only shallow slits in the boiled eggs; deep cuts can make them split while simmering.
- 2Roast the peanuts, sesame, and coconut separately if needed, because sesame and coconut brown faster than peanuts.
- 3Blend the masala paste very smooth so the Hyderabadi gravy turns silky rather than grainy.
- 4Cook the onions until truly golden, not just soft, since they build the curry's deep color and sweetness.
- 5When the ground masala goes into the pan, keep the heat medium-low and stir often to prevent the nut base from sticking.
- 6Lightly oil-frying the eggs before simmering helps the gravy cling better and keeps the outer layer from turning rubbery.
- 7This curry tastes even better after 30 minutes of resting, once the eggs absorb more of the masala.
Adapt it for your goals.
Spicier
Increase red chili powder slightly or add slit green chilies while sautéing the onions for a hotter, more assertive curry.
low oilLow-oil
Skip the brief egg frying and use a nonstick pan for the masala; you still get a rich gravy with less oil.
gravy styleGravy-style
Add a little extra water while simmering for a looser curry that pairs especially well with rice.
dry styleDry-style
Reduce the simmering liquid and cook uncovered at the end for a thicker masala that clings to the eggs for roti or naan.
Why this is on our healthy list.
Protein-Rich Main Dish
Eggs make this curry satisfying and help turn the masala into a hearty lunch or dinner.
Good Fats From Nuts and Seeds
Peanuts, sesame, and coconut add richness along with nourishing fats that make the dish more filling.
Phytonutrients From Spices
Turmeric, cumin, coriander, cloves, and cinnamon contribute aromatic plant compounds along with depth of flavour.
Tomato and Onion Base
The onion-tomato masala brings savory sweetness and beneficial plant compounds to balance the richness of the eggs.
Frequently asked questions
The shallow slits help the masala coat the eggs better and let some flavour seep in without the eggs falling apart.
