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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).
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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.
This hyderabadi recipe takes 45 minutes to prepare and yields 4 servings. At 394.09 calories per serving with 16.92g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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.
Increase the amount of red chili powder or add a pinch of black pepper powder along with the other spices.
Add 2 tablespoons of cashew paste or a splash of fresh cream along with the water for a richer, creamier texture.
Incorporate 1/2 cup of green peas or diced bell peppers along with the tomatoes for added nutrition and texture.
For a quicker version, you can add 8 pre-boiled and shelled eggs to the gravy and simmer for 5 minutes.
Eggs are a complete protein source, providing all essential amino acids necessary for muscle building, tissue repair, and overall body function.
Onions, tomatoes, and spices like turmeric are packed with antioxidants like quercetin and lycopene, which help combat oxidative stress and inflammation in the body.
The probiotics from curd help maintain a healthy gut microbiome, while the prebiotic fiber in onions nourishes beneficial gut bacteria, aiding in digestion.
The combination of ginger, garlic, and turmeric has anti-inflammatory and antimicrobial properties that can help strengthen the immune system.
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.
Yes, it's a relatively healthy dish. It's rich in protein from eggs, and contains beneficial compounds from onions, tomatoes, and spices. To make it healthier, you can reduce the amount of oil used.
Absolutely. While the traditional method involves poaching, you can use hard-boiled eggs for a quicker version. Simply add the shelled, boiled eggs to the finished gravy and let them simmer for 4-5 minutes to absorb the flavors.
To prevent curd from splitting (curdling), always ensure it's whisked until completely smooth and at room temperature. Most importantly, reduce the flame to the absolute lowest setting before adding the curd and stir continuously until it's fully incorporated into the masala.
This curry pairs beautifully with soft rotis, chapatis, naan, or any Indian flatbread. It also goes very well with plain steamed rice or jeera rice.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors tend to deepen overnight. Reheat gently on the stovetop or in the microwave before serving.