Hyderabadi Egg Korma

A rich, royal egg curry inspired by Hyderabadi cuisine – hard boiled eggs simmered in a cashew-poppy seed gravy with fragrant whole spices. The korma gravy is creamy, mildly spiced, and deeply aromatic. Pairs perfectly with biryani, pulao, or naan.

Ingredients

• 6 hard boiled eggs, peeled and halved
• 2 tbsp Precious cold pressed groundnut oil
• 2 onions, finely sliced
• 1 tbsp ginger-garlic paste
• 2 green chillies, chopped
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1.5 tsp coriander powder
• 1/2 tsp garam masala
• 1/2 cup thick curd, beaten
• For korma paste (blend smooth): 12 cashew nuts, 1 tbsp poppy seeds (soaked), 1/4 cup grated coconut
• Whole spices: 2 bay leaves, 3 cardamom, 4 cloves, 1 cinnamon
• Salt to taste
• Saffron in 2 tbsp warm milk
• Coriander and fried onions to garnish

Step-by-Step Instructions

1. Fry onions in oil until deep golden brown. Remove half for garnishing.
2. In the same pan, add whole spices. Let them sizzle.
3. Add ginger-garlic paste and green chillies. Cook 2 minutes.
4. Add turmeric, red chilli, coriander powder. Cook on low heat for 1 minute.
5. Reduce heat. Add beaten curd slowly, stirring continuously so it does not curdle.
6. Add the cashew-coconut-poppy seed paste. Stir well and cook for 5 minutes.
7. Add 1/2 cup water and simmer for 8 minutes until gravy thickens.
8. Carefully add halved eggs. Spoon gravy over them. Simmer 5 minutes.
9. Add garam masala, saffron milk, and salt. Simmer 3 more minutes.
10. Garnish with fried onions and coriander. Serve with biryani or naan.

Written by

Suren

Suren is the co-founder of KN Agro Concepts and the creator of Precious cold-pressed oils. Based in Tamil Nadu, he has spent years working directly with traditional Mara Chekku wood-press artisans to bring authentic, chemical-free oils from Coimbatore to health-conscious families across India. He writes about cold-pressed oil, traditional Indian food practices, and the science of natural nutrition.

Follow on Facebook →