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 staple in Indian households, these soft, whole wheat flatbreads are cooked on a griddle until puffed and golden. Perfect for scooping up curries and dals, they are both wholesome and delicious.
Aromatic, perfectly spiced Do Pyaza Egg Curry with soft Tawa Roti - pure comfort food!
This hyderabadi dish is perfect for lunch. With 587.75 calories and 24.490000000000002g of protein per serving, it's a high-fiber 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.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (whole wheat flour)
0.5 tsp Salt
1 tsp Ghee (optional, for making the dough soft)
1 cup Water (warm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 0.5 tsp of salt. Mix well.
Gradually add warm water while mixing with your fingers. Add just enough water to bring the flour together.
Begin to knead the dough. If using, add 1 tsp of ghee. Knead for 8-10 minutes, pushing with the heel of your hand and folding, until the dough is smooth, soft, and pliable, 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 rotis.
2
Divide and Roll the Rotis
After resting, knead the dough again for 1 minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth ball between your palms.
Take one dough ball, flatten it slightly, and dip it in the dry atta for dusting. Shake off any excess.
On a clean, flat surface (chakla), roll the dough ball into a thin, even circle about 6-7 inches in diameter. Dust with more flour as needed to prevent sticking.
3
Cook the Roti on the Tawa
Heat a tawa (flat griddle) over medium-high heat. It should be hot but not smoking.
Carefully place the rolled roti on the hot tawa. Cook for about 15-20 seconds, until you see small bubbles forming on the surface.
Using tongs, flip the roti. Cook the other side for about 30-40 seconds, until light brown spots appear.
4
Puff the Roti (Phulka)
Turn your gas stove to a medium flame.
Using tongs, carefully lift the roti off the tawa and place it directly on the open flame.
The roti should puff up like a balloon within a few seconds. Immediately flip it with the tongs to cook the other side for just 2-3 seconds.
Remove the puffed roti from the flame. If desired, brush one side with melted ghee.
Place the cooked roti in a cloth-lined container or a roti box to keep it warm and soft. Repeat for all remaining dough balls.
