Hyderabadi Egg Roast
Hard-boiled eggs are gently pan-fried and then simmered in a rich, spicy Hyderabadi masala. This semi-dry curry bursts with flavor from caramelized onions, tangy tomatoes, and aromatic spices, perfect with roti or rice.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Boil and Prepare the Eggs
- b.Place 8 eggs in a saucepan and cover them with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, reduce the heat to a simmer and cook for 10 minutes for hard-boiled eggs.
- d.Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water for 2-3 minutes to stop the cooking process.
- e.Carefully peel the eggs and make 2-3 shallow, lengthwise slits on each one. This is crucial for the masala to penetrate the eggs.
- 2
Step 2
- a.Shallow-Fry the Eggs
- b.Heat 1 tablespoon of oil in a wide, heavy-bottomed pan (kadai) over medium heat.
- c.Add 1/4 tsp of turmeric powder and 1/4 tsp of red chilli powder to the hot oil. Be quick as spices can burn.
- d.Gently place the slit boiled eggs into the pan. Sauté for 2-3 minutes, turning them carefully, until they are lightly golden and have a slightly blistered, crisp skin. Remove from the pan and set aside.
- 3
Step 3
- a.Prepare the Masala Base
- b.In the same pan, add the remaining 3 tablespoons of oil. Heat over medium flame.
- c.Add 1 tsp of cumin seeds and let them splutter for about 30 seconds until fragrant.
- d.Add the finely chopped onions and a pinch of salt. Sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the authentic Hyderabadi flavor.
- e.Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
- 4
Step 4
- a.Cook the Masala
- b.Add the tomato puree to the pan. Cook for 5-6 minutes, stirring, until the puree thickens and you see oil starting to release from the sides.
- c.Add the remaining turmeric powder (1/4 tsp), red chilli powder (1.25 tsp), coriander powder, and salt. Mix everything well.
- d.Cook this spice mixture for 3-4 minutes on low-medium heat, stirring occasionally, until the masala becomes fragrant and the oil clearly separates.
- 5
Step 5
- a.Combine and Finish the Roast
- b.Reduce the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 1 minute to prevent it from splitting.
- c.Once the curd is well incorporated, add the pan-fried eggs back into the masala. Gently toss to coat them evenly without breaking them.
- d.Pour in 1/2 cup of water, stir gently, and bring the mixture to a simmer. Cover the pan and cook for 5-7 minutes on low heat, allowing the eggs to absorb the flavors and the gravy to thicken and cling to the eggs.
- e.Sprinkle the garam masala over the top and give it a final gentle mix.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. Garnish generously with freshly chopped coriander leaves.
- c.Let it rest for 5 minutes before serving. Serve hot with roti, naan, parathas, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, sauté the onions slowly until they are deeply caramelized and golden brown. Do not rush this step.
- 2Always add whisked curd on the lowest heat while stirring continuously to ensure a smooth gravy without any curdling.
- 3Making slits in the boiled eggs is essential; it allows the spicy masala to infuse into the eggs.
- 4Be gentle when stirring after adding the eggs to the masala to prevent them from breaking apart.
- 5For a richer, restaurant-style gravy, you can add a paste of 8-10 soaked cashews along with the tomato puree.
Adapt it for your goals.
Creamier Gravy
Add 1 tablespoon of cashew paste or almond paste along with the tomato puree for a richer, creamier texture.
Smoky Flavor (Dhungar)Smoky Flavor (Dhungar)
After the dish is cooked, place a small steel bowl in the center of the pan. Add a hot piece of charcoal to it, pour a few drops of ghee over the charcoal, and immediately cover the pan for 2-3 minutes to infuse a smoky flavor.
With PotatoesWith Potatoes
Add 2 medium-sized boiled and shallow-fried potatoes along with the eggs for a more substantial curry.
Vegan AlternativeVegan Alternative
Replace eggs with firm tofu cubes or boiled chickpeas. Pan-fry them similarly to the eggs before adding to the masala. Omit the curd or use a plant-based yogurt.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Vitamins and Minerals
Eggs provide essential nutrients like Vitamin D, Vitamin B12, selenium, and choline, which are important for bone health, brain function, and metabolism.
Anti-inflammatory Properties
The use of spices like turmeric (containing curcumin) and ginger in the masala offers natural anti-inflammatory and antioxidant benefits, which can help combat oxidative stress.
Boosts Metabolism
Spices like red chillies contain capsaicin, which can provide a temporary boost to your metabolism, aiding in calorie burning.
Frequently asked questions
One serving of Hyderabadi Egg Roast (2 eggs with masala) contains approximately 300-350 calories, depending on the amount of oil used.