Hyderabadi Egg Curry
A richly spiced and aromatic egg curry from Hyderabad, featuring boiled eggs simmered in a tangy and flavorful tomato-onion gravy with traditional Indian spices.
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Ingredients
- 6 largeeggs
hard-boiled, peeled
- 2 mediumonion
finely sliced
- 3 mediumtomatoes
pureed
- 1 ½ tablespoonsginger-garlic paste
- 1 mediumgreen chili
slit lengthwise
- 1 teaspoonsred chili powder
- 0 ½ teaspoonsturmeric powder
- 1 tablespoonscoriander powder
- 1 teaspoonsgaram masala
- 1 teaspoonscumin seeds
- 1 bay leaf
- 1 inch piececinnamon stick
- 3 cloves
- 2 cardamom pods
- 0 ¼ cupsyogurt
whisked
- 2 tablespoonsfresh coriander leaves
chopped for garnish
- 3 tablespoonsoil
vegetable or mustard oil
- 1 ½ teaspoonssalt
adjust to taste
- 1 ½ cupswater
Instructions
Boil the eggs for 10 minutes until hard-boiled. Cool, peel, and set aside.
Heat oil in a deep pan over medium heat. Add cumin seeds, bay leaf, cinnamon stick, cloves, and cardamom pods. Sauté until fragrant, about 1 minute.
Add the sliced onions and sauté until golden brown, about 8-10 minutes.
Stir in the ginger-garlic paste and green chili; cook for 2 minutes until raw smell disappears.
Add the tomato puree and cook until oil separates from the masala, about 8-10 minutes on medium heat.
Mix in red chili powder, turmeric powder, coriander powder, and salt. Cook for 2 minutes.
Lower the heat and add whisked yogurt gradually while stirring continuously to avoid curdling. Cook for 3-4 minutes.
Add about 1.5 cups of water and bring to a gentle boil.
Make small slits in the boiled eggs and add them to the curry. Simmer on low heat for 5-7 minutes to absorb flavors.
Sprinkle garam masala and mix gently. Cook for another minute and turn off the heat.
Garnish with chopped fresh coriander leaves and serve hot with steamed rice or Indian breads like chapati or naan.
