A delightful North Indian curry where hard-boiled eggs are simmered in a rich, aromatic gravy. The name 'Do Pyaza' hints at the double use of onions, added at two different stages for a unique texture and a sweet, savory flavor.
Prep15 min
Cook30 min
Servings4
Serving size: 2 eggs(2 eggs with approximately 1 cup of curry.)
375cal
17gprotein
23gcarbs
25g
Ingredients
8 pc Egg (large)
4 medium Onion (2 finely chopped, 2 cut into 1-inch petals)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
A refreshing and cooling yogurt dip made with grated cucumber, fresh herbs, and mild spices. This classic Indian side dish is the perfect accompaniment to spicy curries, biryanis, and pulaos, ready in just 10 minutes.
Perfectly spiced Egg Do Pyaza with aromatic Jeera Rice & creamy, gut-friendly Cucumber Raita. Truly soul-satisfying!
This bihari dish is perfect for lunch. With 785.9300000000001 calories and 26.73g of protein per serving, it's a muscle-gain option for your meal plan.
fat
2 pc Green Cardamom (lightly crushed)
0.5 tsp Turmeric Powder
1.5 tsp Kashmiri Red Chilli Powder (adjust to your spice preference)
2 tsp Coriander Powder
1 tsp Garam Masala
0.25 cup Curd (full-fat, whisked until smooth)
1 tsp Kasuri Methi (crushed between palms)
1.25 tsp Salt (or to taste)
1 cup Water (warm)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water. Bring to a boil, then cook for 10-12 minutes for hard-boiled eggs. Drain and transfer to an ice bath to cool. Peel the eggs.
Once peeled, gently prick the eggs all over with a fork or make a few shallow slits with a knife. This helps them absorb the flavors of the gravy.
Heat 1 tbsp of oil in a wide pan or kadai over medium heat. Add the boiled eggs and sauté for 3-4 minutes, turning occasionally, until they develop light golden-brown spots. Remove from the pan and set aside.
2
Sauté Aromatics & Onions
In the same pan, add the remaining 3 tbsp of oil. Once hot, add the cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30-40 seconds until the spices become fragrant.
Add the 2 finely chopped onions and cook on medium heat for 8-10 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chillies. Sauté for another 1-2 minutes until the raw aroma disappears.
3
Build the Masala Gravy
Reduce the heat to low. Add the turmeric powder, Kashmiri red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices without burning them.
Add the tomato puree and salt. Increase the heat to medium and cook for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the pan.
Turn the heat to the lowest setting. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling. Continue to cook until the oil begins to surface again.
4
Simmer the Curry
Pour in 1 cup of warm water and mix well to form a smooth gravy. Bring the mixture to a gentle simmer.
Gently add the shallow-fried eggs and the onion petals (from the remaining 2 onions). Stir carefully to coat everything in the gravy.
Cover the pan and let it simmer on low heat for 5-7 minutes. This allows the eggs to absorb the flavors and the onion petals to become tender while retaining a slight crunch.
5
Finish and Garnish
Turn off the heat. Sprinkle the garam masala and crushed kasuri methi over the curry and give it a final gentle stir.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving. Serve hot with roti, naan, paratha, or steamed basmati rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
2 cup Curd (Thick, plain, and chilled. Greek yogurt or hung curd works well.)
1 medium Cucumber (Peeled and grated. English or Persian cucumbers are preferred.)
1 tsp Roasted Cumin Powder (Freshly ground for best aroma.)
2 tbsp Coriander Leaves (Finely chopped.)
1 tbsp Mint Leaves (Finely chopped.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Salt (Also known as Kala Namak.)
1 pcs Green Chilli (Finely chopped, deseed for less heat.)
0.25 tsp Sugar (Optional, to balance the tang of the yogurt.)
Instructions
1
Prepare the Cucumber (4 minutes)
Wash, peel, and grate the medium cucumber using a box grater.
Place the grated cucumber in a fine-mesh sieve or a muslin cloth. Press down firmly or squeeze to remove as much water as possible. This is the most crucial step to prevent a watery raita.
Set the squeezed cucumber aside.
2
Prepare the Yogurt Base (2 minutes)
In a medium-sized mixing bowl, add the thick curd (yogurt).
Whisk the curd for about a minute until it is completely smooth and creamy, with no lumps.
Add the roasted cumin powder, salt, black salt, and optional sugar to the whisked yogurt. Mix well to combine the spices evenly.
3
Combine and Chill (4 minutes + chilling time)
Add the squeezed grated cucumber, finely chopped green chilli, coriander leaves, and mint leaves to the spiced yogurt base.
Gently fold all the ingredients together until everything is well incorporated.
Taste and adjust the seasoning if necessary. You may need more salt or a pinch more sugar depending on the sourness of your yogurt.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
Cover the bowl and refrigerate for at least 20-30 minutes. This allows the flavors to meld together and enhances the cooling effect.
4
Garnish and Serve
Just before serving, give the chilled raita a gentle stir.
Garnish with an extra sprinkle of roasted cumin powder and a few fresh mint or coriander leaves.
Serve chilled as a side dish with biryani, pulao, kebabs, or any spicy Indian meal.
