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Hard-boiled eggs simmered in a luxuriously creamy and aromatic gravy. This Mughlai-style curry gets its unique flavor from onions used two ways, creating a dish that's rich, savory, and perfect with naan or rice.
For 4 servings
Preparation of Onions, Eggs, and Cashew Paste
Temper Spices and Sauté Onions
Build the Gravy Base (Masala)
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Hard-boiled eggs simmered in a luxuriously creamy and aromatic gravy. This Mughlai-style curry gets its unique flavor from onions used two ways, creating a dish that's rich, savory, and perfect with naan or rice.
This mughlai recipe takes 55 minutes to prepare and yields 4 servings. At 363.42 calories per serving with 17.33g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Incorporate Creamy Elements
Simmer the Curry
Finishing Touches and Serving
Add 2 tablespoons of fresh cream (malai) or a tablespoon of butter at the end of cooking for a more decadent finish.
Replace the cashews with 1 tablespoon of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground into a paste.
Slit 2-3 green chilies lengthwise and add them along with the ginger-garlic paste for an extra kick of heat.
Substitute the eggs with paneer cubes or parboiled potatoes. Lightly fry them before adding to the gravy.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
This dish provides essential nutrients like Vitamin D, Vitamin B12, and selenium from eggs, which are crucial for bone health, nerve function, and a healthy immune system.
The cashews and ghee contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
The combination of protein and healthy fats makes this a very satisfying meal, helping to keep you full for longer and reducing the likelihood of overeating.
'Do Pyaza' literally translates to 'two onions'. The name reflects the technique of using onions in two different ways in the dish: first, finely chopped and browned to form the base of the gravy, and second, as larger petals added towards the end for texture and a mild sweetness.
To prevent curdling, ensure the curd is at room temperature and whisked well. Most importantly, turn the heat to the absolute lowest setting before adding the curd and stir continuously and quickly until it is fully incorporated into the masala.
One serving of Mughlai Anda Do Pyaza contains approximately 350-400 calories, depending on the amount of ghee used and the fat content of the curd. This estimate includes two eggs per serving.
It can be part of a balanced diet. The eggs provide high-quality protein, vitamins, and minerals. However, it is a rich dish due to the use of ghee and cashews. To make it healthier, you can reduce the amount of ghee and use low-fat curd. Enjoy it in moderation.
Yes, you can prepare the gravy a day in advance and store it in the refrigerator. When ready to serve, gently reheat the gravy, add the fried eggs and onion petals, and simmer for 5-7 minutes.
This curry pairs beautifully with Indian breads like Naan, Roti, or Paratha. It also goes very well with steamed Basmati rice or Jeera Rice.