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: 1 serving(2 eggs with approximately 1 cup of curry.)
359cal
16gprotein
19gcarbs
25g
Ingredients
8 pc Egg (large)
4 medium Onion (2 finely chopped, 2 cut into 1-inch petals)
A classic North Indian flatbread with a warm, aromatic flavor from carom seeds. These flaky, layered parathas are perfect for breakfast or lunch, served with yogurt, pickles, or a simple curry.
Tangy Egg Do Pyaza with aromatic ajwain paratha – an energy-giving meal, mom's recipe style!
This north_indian dish is perfect for dinner. With 683.44 calories and 24.310000000000002g of protein per serving, it's a nutritious choice 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.
325cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
2 tsp Ajwain (divided)
1 tsp Salt
4 tbsp Ghee (melted and divided)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta, 1 teaspoon of ajwain, and salt. Mix well.
Add 1 tablespoon of ghee to the flour mixture and rub it in with your fingertips until it resembles coarse breadcrumbs.
Gradually add warm water, a little at a time, and knead for 5-7 minutes to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for soft parathas.
2
Shape and Layer the Parathas
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Take one dough ball and dust it with dry atta. Roll it into a circle about 4-5 inches in diameter.
Brush a thin layer of melted ghee over the surface. Sprinkle a pinch of the remaining ajwain on top.
Fold the circle in half to create a semi-circle. Apply another thin layer of ghee and a sprinkle of ajwain.
Fold the semi-circle in half again to form a triangle.
Lightly dust the triangle with atta and roll it out evenly to a paratha about 6-7 inches wide, maintaining the triangular shape. Ensure it's not too thin or too thick.
3
Cook the Parathas
Heat a tawa (flat skillet) over medium-high heat.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-45 seconds until you see small bubbles appear on the surface.
Flip the paratha and cook the other side for about 30 seconds.
Drizzle about 1/2 teaspoon of ghee on the top surface and spread it evenly with a spatula.
Flip again. Apply ghee to this side as well. Gently press the paratha with the spatula to help it cook evenly and puff up.
Cook for another 1-2 minutes, flipping a couple of times, until both sides are golden brown with crispy spots.
Repeat the shaping and cooking process for all remaining dough balls.
4
Serve
Serve the hot Ajwain Parathas immediately.
They pair wonderfully with plain yogurt (dahi), a dollop of butter, mango pickle (aam ka achaar), or any vegetable curry.
