Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Boiled eggs in a tangy, nutty Hyderabadi-style sauce of peanut, sesame, tamarind and yoghurt.
Equipment: Saucepan, large frying pan, small blender or pestle and mortar
Measures and names
Ingredients
- 6 eggs
- 1 tbsp unsalted peanuts
- 1 tsp sesame seeds
- 2 tsp oil
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 3 garlic cloves, crushed
- 2 cm piece of ginger, grated
- 1 green chilli, chopped
- 1 tsp chilli powder
- 1 tsp ground coriander
- ½ tsp ground turmeric
- 1 tomato, chopped
- 1 tsp tamarind paste, unsweetened
- 150 g Greek yoghurt
- ½ tsp garam masala
- Salt
- 1 small handful of fresh coriander (cilantro), chopped
- Cauliflower rice or a green salad, to serve
Method
- Boil the eggs for 9 minutes, cool in cold water, then peel. Make a few shallow cuts in each one.
- Meanwhile, toast the peanuts and sesame seeds in a dry frying pan for 2–3 minutes until golden, then grind to a coarse powder.
- Heat the oil in the pan, add the cumin seeds for 30 seconds, then the onion, and cook for 5 minutes. Add the garlic, ginger and chilli for 1 minute, then the chilli powder, coriander and turmeric for 30 seconds.
- Add the tomato, ground nuts, tamarind and 150 ml water and simmer for 5 minutes. Season with salt.
- Take the pan off the heat, stir in the yoghurt and garam masala, add the eggs and turn to coat. Warm gently for 1 minute without boiling, scatter with coriander and serve.
Swaps and tips
This contains peanuts. For a nut-free version, use 1 tbsp desiccated coconut in place of the peanuts. Keep the heat low once the yoghurt is in so it stays smooth.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 32 g | 15 g | 4 g | 30 g | 459 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
