Onion mein Beeda
A classic Hyderabadi curry where whole eggs are gently poached in a rich, spicy, and tangy onion gravy. This flavorful dish, known as 'egg in onion', is a comforting meal perfect with hot rotis or rice.
For 4 servings
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Add the thinly sliced onions and a pinch of salt. Sauté patiently, stirring occasionally, for 12-15 minutes until they are deeply golden brown and caramelized. This step is crucial for the flavor of the gravy.
Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes until the raw aroma disappears.
Stir in the finely chopped tomatoes. Cook for 5-7 minutes, mashing them with the back of your spoon, until they turn soft and the oil begins to separate from the masala.
Add the turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well and cook the spices for another minute.
Reduce the heat to the lowest setting. Slowly pour in the whisked curd while stirring continuously to prevent it from splitting. Once the curd is fully incorporated, add 1 cup of water and the remaining salt. Stir well and bring the gravy to a gentle simmer.
Once the gravy is simmering, use a ladle to create four small wells in the gravy. Carefully crack one egg into each well. If using 8 eggs, crack two into each well. Avoid stirring the curry from this point on.
Cover the pan with a tight-fitting lid and let the eggs poach on low heat for 8-10 minutes. The whites should be completely set, and the yolks should be cooked to your preference (runny or firm).
Turn off the heat. Garnish with garam masala and freshly chopped coriander leaves. Let the curry rest for 5 minutes before serving to allow the flavors to meld. Serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Slicing the onions uniformly thin is key to them cooking evenly and melting into a rich gravy.
- 2The deep browning of the onions (birista stage) is non-negotiable for authentic Hyderabadi flavor. Don't rush this step.
- 3Always add whisked curd on the lowest heat and stir constantly to ensure a smooth, non-split gravy.
- 4For a richer flavor, you can use ghee instead of vegetable oil.
- 5To check if the eggs are done, gently nudge an egg white with a spoon. If it's firm, it's cooked.
- 6This dish tastes even better the next day as the eggs absorb more flavor from the gravy.
Adapt it for your goals.
Spicier Version
Increase the amount of red chili powder or add a pinch of black pepper powder along with the other spices.
Creamier GravyCreamier Gravy
Add 2 tablespoons of cashew paste or a splash of fresh cream along with the water for a richer, creamier texture.
Add VegetablesAdd Vegetables
Incorporate 1/2 cup of green peas or diced bell peppers along with the tomatoes for added nutrition and texture.
With Boiled EggsWith Boiled Eggs
For a quicker version, you can add 8 pre-boiled and shelled eggs to the gravy and simmer for 5 minutes.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Antioxidants
Onions, tomatoes, and spices like turmeric are packed with antioxidants like quercetin and lycopene, which help combat oxidative stress and inflammation in the body.
Supports Gut Health
The probiotics from curd help maintain a healthy gut microbiome, while the prebiotic fiber in onions nourishes beneficial gut bacteria, aiding in digestion.
Boosts Immunity
The combination of ginger, garlic, and turmeric has anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
Frequently asked questions
A single serving (approximately 350g) contains around 350-400 calories, primarily from the eggs and oil. The exact count can vary based on the size of the eggs and the amount of oil used.
