Learn how to make Hyderabadi egg curry. Hyderabadi Egg Curry is a mouth-watering Hyderabadi recipe with earthy Indian spices. This recipe has flavors of tamarind along with aromatic Indian spices and nutritional benefits of eggs. This recipe is a burst of flavors owing to its unique combination of ingredients. Eggs are high in quality animal protein and contain all the essential amino acids that humans need. Serve it brown rice and you will taste heaven. If you like the recipe then feel free to subscribe to our channel for new healthy mouth-wateringly tasty Indian recipes every week.


  • 1 lemon size tamarind
  • ¼ cup water warm
  • 1 tbsp peanuts
  • 1 tbsp sesame seeds
  • 1 tbsp desiccated coconut
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 2 sprig curry leaves
  • 2 green chilli slitted
  • 3 red chilli dried
  • cup onion chopped
  • 2 tsp ginger-garlic paste
  • ½ tsp red chilli powder
  • ½ tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp garam masala powder
  • 1 tsp salt
  • ¼ cup water
  • 4 eggs boiled
  • 1 tbsp mint leaves
  • 1 cup water


  1. Tamarind paste
  2. In a bowl mash lemon size tamarind with ¼ cup of warm water
  3. Strain by using a strainer and keep it aside.
  4. Masala
  5. Heat a pan and dry roast peanuts, sesame seeds, desiccated coconut until turns golden brown
  6. Grind and make a smooth paste.
  7. Curry
  8. Heat oil in kadhai and add mustard seeds, cumin seeds, 2 sprig curry leaves
  9. Add green chilli, red chilli once curry leaves starts splutter
  10. Sauté once and add chopped onion
  11. Cook until onion turn slightly brown
  12. Add ginger-garlic paste and peanuts paste to it and sauté for another minute
  13. Add red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder, salt and mix one more time.
  14. Add ¼ cup water to it.
  15. Put the lid on and let it cook for 5 minutes on low flame.
  16. Add tamarind pulp, 4 eggs, mint leaves, 1 cup water and let it cook on low flame
  17. Garnish with coriander and serve hot with brown rice.

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