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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.
For 4 servings
Prepare the Eggs
Sauté Aromatics & Onions
Build the Masala Gravy
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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.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 374.76 calories per serving with 16.51g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Garnish
Replace the eggs with paneer cubes or boiled potatoes. Shallow fry them just like the eggs before adding to the gravy.
For a richer, restaurant-style curry, add 2 tablespoons of cashew paste along with the tomato puree or stir in 2-3 tablespoons of heavy cream at the end.
Add cubed bell peppers (capsicum) along with the onion petals for extra color, flavor, and nutrition.
Eggs provide high-quality protein, which is crucial for muscle repair, building tissues, and supporting overall body functions.
Onions, garlic, and tomatoes are packed with antioxidants like quercetin and lycopene, which help combat oxidative stress and inflammation in the body.
Eggs are a natural source of lutein and zeaxanthin, two powerful antioxidants that accumulate in the retina and help protect eyes from harmful blue light and age-related decline.
One serving of Egg Do Pyaza (about 2 eggs with gravy) contains approximately 350-400 calories, depending on the amount of oil and type of curd used.
Yes, it can be a healthy and balanced dish. It's rich in protein from eggs and contains vitamins and minerals from the onions, tomatoes, and spices. To make it healthier, you can reduce the amount of oil used.
In Hindi, 'Do' means two and 'Pyaz' means onion. The name refers to the technique of using onions at two different stages in the cooking process: finely chopped for the base gravy and as larger petals for texture and sweetness.
Absolutely. You can skip the curd for a simpler tomato-onion gravy. Alternatively, for a creamy texture, you can use 2 tablespoons of cashew paste or a splash of heavy cream.
Store any leftover Egg Do Pyaza in an airtight container in the refrigerator for up to 2 days. The flavors tend to meld and become even better the next day. Reheat gently on the stovetop or in the microwave.