Egg Do Pyaza
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
- 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.
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.
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.
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.
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.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the boiled eggs gives them a delightful, slightly chewy texture and helps them hold their shape in the gravy.
- 2Always add whisked curd on the lowest heat and stir continuously to ensure a smooth, creamy gravy without any curdling.
- 3Use full-fat curd for the best texture and to minimize the risk of splitting.
- 4For a richer flavor, you can use ghee instead of oil for sautéing.
- 5Don't overcook the onion petals; they should be tender-crisp to provide a contrasting texture in the curry.
Adapt it for your goals.
Vegetarian
Replace the eggs with paneer cubes or boiled potatoes. Shallow fry them just like the eggs before adding to the gravy.
Creamier GravyCreamier 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.
With Bell PeppersWith Bell Peppers
Add cubed bell peppers (capsicum) along with the onion petals for extra color, flavor, and nutrition.
Why this is on our healthy list.
Excellent Source of Protein
Eggs provide high-quality protein, which is crucial for muscle repair, building tissues, and supporting overall body functions.
Rich in Antioxidants
Onions, garlic, and tomatoes are packed with antioxidants like quercetin and lycopene, which help combat oxidative stress and inflammation in the body.
Supports Eye Health
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.
Frequently asked questions
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.