Egg Do Pyaza (Anda Do Pyaza)
Egg Do Pyaza is a popular Indian dish that consists of boiled eggs cooked in a spiced and flavorful onion-based gravy. The name "Do Pyaza" translates to "two onions", indicating that the dish includes onions in two different forms.
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.
- 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.
- 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.
- 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 chilis and roasted cumin powder. You can also add coriander leaves if desired.
- Egg Do Pyaza is ready to be transferred to a bowl. Serve it with steamed rice, naan, paratha, roti, or chapati.
Video
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Notes
Onions are the star ingredient of this dish and needs special preparation. I use onions paste to make the gravy. In addition, you must also use whole caramelized onions separately, preferably small in size, and add it to the gravy for additional flavor and texture.
You can use boiled or fried eggs to make this dish.
Preparing the eggs is crucial. If you are making the dish with boiled eggs, do not overcook them after adding to the curry. This will make them rubbery.
If you are using fried eggs, fry them in a little oil or butter in non-stick pan over low heat until the edges become crispy and the whites cook nicely.
Let the dish simmer for a few minutes once you have added the caramelized onions and eggs to the curry. This will ensure that the flavors meld nicely into the curry. This will also ensure that the flavor of the gravy is infused into the eggs properly.
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