Mughlai Anda Do Pyaza

Name: Mughlai Anda Do Pyaza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 6 pcs egg (hard boiled, peeled); 4 pcs onion (medium, 2 finely sliced, 2 finely chopped); 3 pcs tomato (medium, pureed); 0.5 cup yogurt (whisked until smooth); 2 tsp ginger garlic paste; 2 pcs green chili (slit lengthwise); 3 tbsp oil; 1 tbsp ghee; 1 tsp cumin seeds; 3 pcs green cardamom (slightly crushed); 3 pcs clove; 1 inch cinnamon stick; 1 pinch turmeric powder; 1 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water (warm); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

Rich, creamy egg curry where boiled eggs are pan-fried to golden perfection and then simmered in a velvety onion-tomato gravy with aromatic Mughlai spices. The hallmark 'Do Pyaza' style means loads of onions used two ways — caramelized in the gravy and crisp-fried as a garnish — giving every bite a deep, mildly sweet onion flavor with a gentle kick of heat.

PREP

15m

COOK

30m

SERVES

1 KATORI

322 cal

SERVINGS

METHOD · 7 STEPS

prep · ~10 min
Prepare the eggs and onions.
1.Boil the 6 eggs for 10 minutes until hard-boiled. Cool, peel, and prick gently with a fork.
2.Slice 2 onions thinly for frying. Finely chop the remaining 2 onions for the gravy.
fry · ~8 min
Fry the eggs and crisp the sliced onions.
1.Heat 2 tbsp oil in a heavy bottom pan over medium heat.
2.Fry the boiled eggs, turning frequently, until golden brown all over. Remove and set aside.
3.In the same pan, add the thinly sliced onions and fry until deep golden and crisp. Remove and set aside for garnish.
TIPDon't overcrowd the pan — fry eggs in batches if needed for even browning.
temper · ~10 min
Make the Mughlai tempering.
1.Add the remaining 1 tbsp oil and 1 tbsp ghee to the same pan over medium heat.
2.Add cumin seeds, crushed cardamom, cloves, and cinnamon stick. Sauté for 30 seconds until fragrant.
3.Add the finely chopped onions and green chilies. Cook until onions turn deep golden brown, stirring often.
TIPTake your time browning the onions — this builds the rich Mughlai flavor base.
saute · ~9 min
Build the aromatic gravy base.
1.Add ginger garlic paste and sauté until the raw smell disappears, about 1 minute.
2.Lower the heat and add turmeric powder, red chili powder, and coriander powder. Stir briskly for 20 seconds.
3.Add the tomato puree and salt. Cook until the oil separates from the masala, about 5-7 minutes.
TIPKeep the heat low when adding spice powders to prevent burning.
simmer · ~10 min
Simmer the curry with yogurt.
1.Reduce heat to low. Add the whisked yogurt slowly, stirring continuously to blend smoothly.
2.Add 1 cup warm water and bring to a gentle simmer. Cook uncovered for 8-10 minutes, stirring occasionally.
TIPAlways whisk yogurt well and add on low heat to prevent curdling.
simmer · ~5 min
Add eggs and finish the dish.
1.Halve the fried eggs lengthwise and gently slide them into the simmering gravy.
2.Sprinkle garam masala on top. Simmer covered on low heat for 5 minutes so the eggs absorb the flavors.
3.Taste and adjust salt if needed.
TIPResist stirring after adding eggs — use a gentle shake of the pan instead to keep the yolks intact.
garnish
Garnish and serve hot.
Transfer to a serving bowl, top generously with the reserved crisp fried onions and fresh coriander leaves. Serve immediately with naan or steamed 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 boiled eggs with a fork before frying to prevent them from spluttering in hot oil.
2
Fry the boiled eggs until deep golden — this creates a flavorful outer crust that holds up in the gravy.
3
Slice onions for garnish as uniformly thin as possible so they crisp evenly without burning.
4
Brown the chopped onions for the gravy until a rich mahogany color — this is the backbone of the Mughlai flavor.
5
Add yogurt off the heat or on the lowest flame, stirring constantly, to keep the gravy smooth and lump-free.
6
Halve the eggs just before adding them to the gravy so the yolks don't dry out.
7
Let the curry rest for 5 minutes after cooking — the eggs absorb more spices as it sits.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Reduce oil and ghee to 1 tbsp each; pressure-cook the gravy base instead of sautéing, then simmer with eggs for a lighter yet flavorful version.

high protein

High-protein

Add 200g of paneer cubes or boiled chickpeas along with the eggs for extra protein without altering the Mughlai spice profile.

jain

Jain

Skip the onions and garlic; use asafoetida (hing) in the tempering and substitute ginger-chili paste for ginger-garlic paste to keep the dish Jain-friendly.

vegan