North Indian Anda Do Pyaza
Anda do pyaza cooks boiled eggs with onion added twice, once softened into the masala and once late so it stays sweet and crunchy.
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35 mintotal
Prep 10 min · Cook 25 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- Medium
Ingredients
Quantities are for 2 servings.
You'll need: Stovetop.
Method
Heat a portion of the oil in a pan. Add the large square onion petals. Sauté on high heat for 2 minutes until they turn slightly translucent but remain crunchy. Remove and keep aside.
2 min
In the same pan, heat the remaining oil. Add cumin seeds and let them splutter.
Add the finely chopped onions. Cook on medium heat until they turn a deep golden brown.
Add the ginger-garlic paste and sauté for a minute until the raw smell is gone.
Pour in the tomato puree, turmeric, red chilli powder, and coriander powder. Cook until the masala is completely thick and oil separates visibly from the edges.
Add water and salt to form a thick, semi-dry gravy. Let it boil for 2 minutes.
2 min
Gently place the halved boiled eggs into the gravy. Add the pan-fried crunchy onion petals you prepared earlier.
Sprinkle garam masala and crushed kasuri methi (dried fenugreek). Cover and simmer for 3 minutes. Turn off the heat, garnish with fresh coriander, and serve.
3 min
How to tell it's done
Firm boiled eggs and snappy, sweet onion petals glazed in a thick, deeply savory, dark reddish-brown masala.
Getting it right
Tip
Sautéing the onion petals separately and adding them at the very end is crucial. If cooked too early, they will turn to mush and defeat the purpose of the 'Do Pyaza' crunch.
What to serve it with
A robust, semi-dry restaurant-style dish that demands Butter Naan or Laccha Parathas.
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