Why are my onion petals turning mushy?

They were likely cooked too long early on or simmered too hard later. Soften them briefly first, then simmer gently so they keep their shape.

Can I make Anda Do Pyaza ahead of time?

Yes, and the flavor often improves after resting. Make it a few hours ahead or the day before, then reheat gently with a splash of water.

How do I keep the eggs from breaking in the gravy?

Use hard-boiled eggs that are fully cooled and peeled cleanly, then stir gently after adding them so they do not crack or tear.

What should the masala look like before adding water?

It should be thick, glossy, and no longer smell raw, with the tomatoes broken down and the onion mixture holding together well.

Can I skip the green chilies?

Yes. The curry will still be flavorful from the ginger, garlic, cumin, and red chili powder, just milder and less sharp.

Home / Recipes / north_indian / Anda Do Pyaza

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Anda Do Pyaza

RATING

4.4/5(87)

TASTE SCORE

8/10

Boiled eggs tucked into a rich onion-forward masala with two textures of onion, gentle heat, and a little tang from tomatoes. This North Indian style curry is comforting, deeply savory, and made for scooping up with roti or spooning over rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

228 cal

SERVINGS

METHOD · 8 STEPS

boil · ~10 min
Boil the eggs.
Place the eggs in a pan, cover with water, and boil until hard cooked, about 10 minutes. Drain, cool, peel, and set aside.
TIPCool the eggs before peeling so the whites stay smooth.
prep · ~5 min
Prepare the onions and masala ingredients.
1.Slice 2 onions into thick petals.
2.Finely chop the remaining onion.
3.Chop the tomatoes.
4.Grate the ginger, mince the garlic, and slit the green chilies.
saute · ~4 min
Soften the onion petals.
Heat 1 tbsp oil in a pan over medium heat. Add the onion petals and cook for 3 to 4 minutes until lightly softened but still holding shape. Remove to a plate.
TIPDo not brown them too much; the dish needs the onions to stay sweet and chunky.
temper · ~6 min
Start the base masala.
1.Add the remaining 1 tbsp oil to the pan.
2.Add cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add the chopped onion and cook until light golden, 5 to 6 minutes.
saute · ~7 min
Cook the aromatics and tomatoes.
1.Add ginger, garlic, and green chilies and cook for 1 minute.
2.Add tomatoes, turmeric powder, red chili powder, coriander powder, and salt.
3.Cook until the tomatoes break down and the masala looks thick, 5 to 7 minutes.
TIPIf the masala sticks, splash in a little water instead of adding more oil.
simmer · ~8 min
Add the eggs and onion petals.
Add the boiled eggs and softened onion petals to the pan. Pour in the water and gently coat everything in the masala. Cover and simmer for 6 to 8 minutes so the eggs pick up the flavor.
garnish
Finish with garam masala and coriander leaves.
serve
Serve hot.
Spoon the Anda Do Pyaza into katoris and serve with roti, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick the boiled eggs lightly with a fork or make a few shallow slits so the masala flavors seep in while simmering.
2
Keep the onion petals chunky and only lightly softened; they should stay distinct from the finely cooked onion base.
3
Cook the chopped-onion masala until the oil starts separating at the edges for a fuller, less raw-tasting gravy.
4
If your tomatoes are very tart, simmer the masala an extra minute or two before adding water so the gravy tastes balanced.
5
Use a wide pan when simmering so the eggs and onion petals get coated evenly instead of steaming in a tight layer.
6
This curry tastes even better after a short rest; let it sit 10 minutes off the heat before serving if you have time.
7
Refrigerate leftovers in a covered container and reheat gently, adding a splash of water to loosen the onion-tomato gravy.