Egg Do Pyaza was the dish that won me my mother-in-law’s heart. I had seen her make it dozens of times before I made it for the first time myself, as she fried the onions in mustard oil until they blistered and curled into soft, chewy balls. The first time I got the onions right, I knew I had learned something worth keeping. This recipe is based on a Bengali specialty where whole boiled eggs are cooked in a rich, spicy sauce of whole onions, not the sliced variety. It has since become one of my comfort dishes.
Recipe Highlights
- Egg Do Pyaza is a dish that consists of boiled eggs in spicy and flavorful gravy.
- It tastes slightly creamy, sweet and savory.
- It’s served as a main dish along with rice, roti or naan bread.
- It takes me 15 minutes of preparation and a total of 35 minutes to cook this dish.
- Egg Do Pyaza tastes somewhat similar to egg masala, dimer kosha, Chicken Do Pyaza or paneer Do Pyaza.
The Ingredients:
- Eggs – 6 boiled eggs and shell removed
- Onion – 8 whole only the upper skin is removed
- Tomato – 1 Chopped
- Paste: Ginger, garlic and onion paste 2 Tsp
- Whole spices – 3 cardamom, 2 cloves, 2 cinnamon sticks
- Turmeric powder – 1 Tsp
- Chili powder – 1 Tsp
- Color red chili powder – 1 Tsp
- Roasted Cumin powder – 1 Tsp
- Coriander powder – 1 Tsp
- Salt – as per taste
- Green chilies 4 pieces
- Mustard oil 3 Tsp
- Water as much as required
How to Cook Egg Do Pyaza (Step by Step Images)?
1. First, marinate the eggs with salt and a pinch of turmeric.
(Pro tip: You may make small cuts on the eggs before marinating for proper infusion of masala.)
2. Turn on the heat and heat the pan, then add some oil.
3. When the oil is hot, add the eggs and fry them until they turn slightly brown. Remove all the lightly fried boiled eggs and set them aside.
4. Add the whole onions and fry them until they become soft and brown. Add some salt and remove lightly fried whole onions.
(Pro Tip: Keep the flame medium to low, or the onions will char before softening inside.)
5. Add the whole spices such as cardamom, cloves and cinnamon and fry them for 1 minute, then add the ginger, garlic, and onion paste. Fry it until the aroma dissipates.
6. Add the tomatoes and 1 tsp of salt. Stir well and cook until they are done.
(Pro tip: Always add salt while adding tomatoes. It helps them cook faster).
7. Then add turmeric powder, chili powder, red chili powder for color, and coriander powder. Stir well for 1 minute and add a little water.
8. Add the whole fried onions and stir well, then add a pinch of salt. Cook it thoroughly so that the masala seeps into the onions.
9. Add some water, bring it to a boil, and then add the lightly fried boiled eggs.
10. After 10 minutes, add the green chilis and roasted cumin powder. You can also add coriander leaves if desired.
11. Egg Do Pyaza is ready to be transferred to a bowl.
More Ways to Enjoy It
- I sometimes use raw mustard oil just before finishing it off for some extra tang.
- When needed, adding a little curd towards the end douses up the spice in my dish for my two kids.
- I have also tried it with just boiled eggs on those lazy evenings, and it comes out quite well.
- A dollop of ghee added sometimes at the end makes my dish richer.
Egg Do Pyaza Recipe Common Problems Solved
Q: My whole onions are not softening. Why is this?
A: When you put them in, turn the heat down a little in step 4. This way the onions will soften and cook properly inside out.
Q: Why is it tasteless even after putting all the spices in step 10?
A: I would add some lemon juice on top.
Q: How can I fix a gravy that has become too thick?
A: Add a little hot water in step 9 and simmer it for a couple of minutes before adding the eggs.
Q: Why do eggs sometimes become rubbery when fried?
A: You most likely fried them for a longer time than necessary.
Q: Why does the masala taste raw?
A: Due to inadequate cooking time. I suggest you cook them for another 2 to 3 minutes on low flame with the lid open.
Recipe Card:
Egg Do Pyaza (Anda Do Pyaza)
Ingredients
- 6 pieces Egg (boiled and shell removed)
- 8 pieces Onion (small sized, upper skin removed)
- 1 piece Tomato (chopped)
- 4 pieces Green chili
- 3 pieces Cardamom
- 2 pieces Cloves
- 2 pieces Cinnamon sticks
- 1 tablespoon Turmeric powder
- 1 tablespoon Chili powder
- 1 tablespoon Color red chili powder
- 1 tablespoon Roasted Cumin powder
- 1 tablespoon Coriander powder
- 3 tablespoons Mustard oil
- Salt to taste
Paste
- 2 tablespoon Ginger garlic paste
- 1 piece Onion (pasted)
Instructions
- First, marinate the eggs with salt and a pinch of turmeric. (Pro tip: You may make small cuts on the eggs before marinating for proper infusion of masala.)
- Turn on the heat and heat the pan, then add some oil.
- When the oil is hot, add the eggs and fry them until they turn slightly brown. Remove all the lightly fried boiled eggs and set them aside.
- Add the whole onions and fry them until they become soft and brown. Add some salt and remove lightly fried whole onions. (Pro Tip: Keep the flame medium to low, or the onions will char before softening inside.)
- Add the whole spices such as cardamom, cloves and cinnamon and fry them for 1 minute, then add the ginger, garlic, and onion paste. Fry it until the aroma dissipates.
- Add the tomatoes and 1 tsp of salt. Stir well and cook until they are done. (Pro tip: Always add salt while adding tomatoes. It helps them cook faster).
- Then add turmeric powder, chili powder, red chili powder for color, and coriander powder. Stir well for 1 minute and add a little water.
- Add the whole fried onions and stir well, then add a pinch of salt. Cook it thoroughly so that the masala seeps into the onions.
- Add some water, bring it to a boil, and then add the lightly fried boiled eggs.
- After 10 minutes, add the green chilies and roasted cumin powder. You can also add coriander leaves if desired.
- Egg Do Pyaza is ready to be transferred to a bowl.
