Hyderabadi eggs curry with yogurt, mint and green chili: eggs cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 40 minutes.
Prep 17 min Cook 23 min Serves 5 Easy
Ingredients
🧀Yogurt1/4 cup
🧅Onion2 medium, finely chopped
🍅Tomato2 medium, chopped
🧄Garlic4 cloves, minced
🫙Ginger1 tbsp, grated
🌶️Green Chili2
🌶️Cumin Seeds1 tsp
🌶️Coriander Powder1 tsp
🌶️Turmeric Powder1/2 tsp
🫙Vegetable Oil2 tbsp
🥚Eggs6, hard-boiled and halved
🌶️Red Chili Powder1 tsp
Optional extras
🌿Mint Leaves2 tbsp
🌿Fresh Cilantro2 tbsp, chopped
🍋Lemon1/2, juiced
Instructions
1
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
2
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.
4
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
5
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Hard-boil the eggs (10 minutes), peel them and make shallow slits so they absorb the gravy.
Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala, then stir in the yogurt and mint.
Add 3/4 cup water, simmer 5 minutes, then add the eggs and spoon the gravy over them for another 5 minutes.
Finish with cilantro and lemon; taste for salt and serve hot with rice or roti.
