Egg Do Pyaza

1. 1
   boil · ~10 min

   Boil the eggs.

   1.Place 6 eggs in a saucepan and add enough water to cover them.

   2.Add a pinch of salt to the water.

   3.Bring to a rolling boil over medium-high heat, then reduce heat slightly and boil gently for 8 minutes.

   4.Drain the hot water and immediately transfer eggs to a bowl of cold water.

   5.Let them cool for 5 minutes, then peel carefully and set aside.
2. 2
   fry · ~4 min

   Shallow fry the boiled eggs.

   1.Heat 2 tablespoons of oil in a pan over medium heat.

   2.Gently prick the boiled eggs with a fork or toothpick all over.

   3.Carefully place the eggs in the hot oil and shallow fry, turning occasionally, until they are golden and lightly blistered on all sides.

   4.Remove the fried eggs to a plate and set aside.

   TIPPricking the eggs prevents them from bursting in the oil and helps them absorb the gravy flavors.
3. 3
   saute · ~10 min

   Caramelize the sliced onions.

   1.In the same pan, add 1 tablespoon of ghee.

   2.Add the 2 sliced onions and a pinch of salt.

   3.Sauté over medium heat until deep golden brown and slightly crisp at the edges, about 8 to 10 minutes.

   4.Remove half of the caramelized onions and set aside for garnish.

   TIPStir frequently and scrape the pan to avoid burning. Deep browning is key to the 'Do Pyaza' flavor.
4. 4
   temper · ~6 min

   Make the aromatic base.

   1.Add cumin seeds, bay leaf, and dried red chilies to the pan with the remaining caramelized onions.

   2.Sauté for 30 seconds until cumin splutters and becomes fragrant.

   3.Add the 2 finely chopped onions and cook until translucent, about 4 minutes.

   4.Stir in the ginger-garlic paste and green chilies, cooking until the raw smell disappears, about 1 minute.
5. 5
   saute · ~8 min

   Cook the tomato masala.

   1.Add chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt to the pan.

   2.Stir well and cook until the tomatoes soften completely and the oil starts to separate from the mixture, about 6 to 8 minutes.
6. 6
   simmer · ~5 min

   Simmer the gravy.

   1.Lower the heat and stir in the whisked yogurt.

   2.Add 1 cup of water and bring the gravy to a gentle simmer.

   3.Let it bubble gently for 5 minutes until the gravy thickens slightly.

   TIPKeep the heat low when adding yogurt to prevent it from curdling.
7. 7
   simmer · ~5 min

   Add the fried eggs to the gravy.

   1.Cut the fried eggs in half lengthwise and gently nestle them into the simmering gravy.

   2.Spoon some gravy over the eggs.

   3.Sprinkle the garam masala and dry mango powder on top.

   4.Cover and simmer on low heat for 5 minutes so the eggs absorb the flavors.
8. 8
   garnish

   Garnish with reserved onions and coriander.

   1.Transfer the curry to a serving bowl.

   2.Top with the reserved caramelized onions and freshly chopped coriander leaves.

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