Hydrabadi Egg Kurma.

Hydrabadi Egg Kurma.

Preparation Time 20 Minutes

Cooking Time 20 Minutes

Total Time 40 Minutes

Serve 2

Name of Recipe: Subji

Name of Author:  Asmi Kadam.


  • 4 boiled egg
  • For Gravy:
    • 2 Chopped onion
    • 5 to 6 garlic
    • ½ inch ginger
    • 1 tomato
    • ½ teaspoon Salt
    • oil
    • ½ Cup Dry coconut
    • 2 tablespoon Peanuts
    • 6 to 7 cashew
    • 1 teaspoon sesame seeds
    • 1 teaspoon poppy seeds
  • 1 bay leaf
  • 4 to 5 cloves
  • ½ in cinnamon
  • 1 teaspoon cumin
  • 1 tablespoon red chili powder
  • 1 teaspoon garam masala powder
  • 1 teaspoon cumin coriander powder
  • Chopped coriander
  • Oil
  • 2 glass water


Heat a pan for making gravy masala. Dry roast the peanuts, cashew, poppy seeds, dry coconut and sesame seeds. Remove it from the pan; now add chopped onion, garlic and ginger. Sauté well. Once onion change the color add chopped tomato and salt. Once tomato cooked switch off the gas.

Now in a mixture jar add dry roasted mixture then, add onion tomato mixture and make fine paste. Add water for grinding.

Now heat a kadai, add 2 tablespoon oil. Add boiled egg in it and spread some re chili powder on eggs. Stir it for 1 minute. Remove it from the kadai.

Now in a same kadai, add cumin, cinnamon, cloves and bay leaf. Now add the masala paste. Mix well. Cook for 2 to 3 minutes then, add red chili powder, turmeric, cumin coriander powder and garam masala powder. Mix well. Add 2 glass of water. Mix well. Allow to boil.

Check the salt at this stage. If required add some salt. Now add boiled eggs and mix well. Add chopped coriander and keep on a gas for another 2 minutes.

Switch off the gas.

Serve this delicious Hydrabadi Egg Kurma with roti.


Thank you.

Have a wonderful day.

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