Name: Hyderabadi Hariyali Egg Curry
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 Egg, hard-boiled and pricked; ½ cup Coriander Leaves, tightly packed leaves and soft stems; ¼ cup Mint Leaves, tightly packed; 1½ Green Chili Pepper; 5 Cashews, soaked; ¼ cup Indian-Style Yogurt, thick, fresh; ½ Onion, roughly chopped; ½ tbsp Ginger-Garlic Paste; 1½ tbsp Cooking Oil; ¼ tsp Garam Masala; ½ tsp Salt

55 mintotal

40 min hands-on15 min hands-off

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Medium

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Method

Sauté the chopped onions in a teaspoon of oil until they soften gracefully. Allow them to cool before proceeding.
In a precision blender, combine the sautéed onions, coriander, mint, green chillies, hydrated cashews, and curd. Process into a pristine, vibrant green emulsion.
Heat the remaining oil in a kadhai. Briefly shallow fry the boiled eggs until the skin blisters and acquires a light golden texture. Extract and set aside.
Add the ginger-garlic paste and cook until the raw smell goes, then pour in the green masala paste.
Simmer the masala on medium-low heat for 8-10 minutes with frequent stirring. Wait for the oil to separate and the paste to deepen in color.
8–10 min
Add a splash of water to refine the consistency, followed by salt and garam masala. Whisk into a luscious gravy.
Submerge the eggs into the simmering green pool, cover, and permit them to steep for 5 minutes. Serve hot.
5 min

How to tell it's done

Golden-crusted eggs resting in a luxuriously smooth, nutty, and highly aromatic green herb reduction.

Getting it right

Tip

Crucial secret: ensure you include the tender stems of the coriander while blending; they hold the most intense aromatic oils and deepen the gravy's emerald hue.

What to serve it with

Exceptional when presented alongside tempered Bagara Rice or buttery, multi-layered Laccha Paratha.

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