Egg Do Pyaza

Name: Egg Do Pyaza
Cuisine: Indian
Ingredients: To Boil the Eggs:; 6 Eggs; 1 tsp Salt; as required Water; as per taste Salt; 1/8 tsp Turmeric Powder; 1/4 tsp Kashmiri Red Chilli Powder; 1 tbsp Oil (To fry the marinated eggs); 1 Onion (Roughly Chopped); 2 tsp Ginger Garlic Paste; 2 tbsp Yogurt; 1 tbsp Fresh Cream/Malai; 6-8 Cashewnuts; 1/4 tsp Cumin Seeds; 2 Green Cardamom; 1 ” Cinnamon Stick; 4 Cloves; 1/2 tsp Turmeric Powder; 1 1/2 tsp Kashmiri Red Chilli Powder; 1 tsp Chicken Masala; 1 tsp Roasted Fennel Powder; 3 tbsp Oil; 1 tsp Ghee or Butter; 2 Onions (Cubed and petals separated); 2 tbsp Tomato Puree (1 Large Tomato); 1/4 tsp Sugar; as per taste Salt; 1/4 tsp Garam Masala Powder; 1 tsp Kasuri Methi (Dried Fenugreek Leaves); 1 tbsp Coriander Leaves (Chopped)

Rosalyn John @rosalyn_kitchen227

#NVW

Non-Veg Weekend Recipe Challenge

Easy and Tasty Restaurant Style Egg Do Pyaza Recipe. It is called Egg Do Pyaza because onions are used in two different ways. Ground or grated onions and onion petals. In this recipe marinated boiled eggs and the onion petals are fried and then later on added to a creamy gravy. Serve Egg Do Pyaza with roti, naan, paratha or hot steamed rice.

#NVW

Non-Veg Weekend Recipe Challenge

Rosalyn John @rosalyn_kitchen227

#NVW

Non-Veg Weekend Recipe Challenge

#NVW

Non-Veg Weekend Recipe Challenge

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Ingredients

To Boil the Eggs:
6Eggs
1 tspSalt
as requiredWater
To Marinate the Eggs:
as per tasteSalt
1/8 tspTurmeric Powder
1/4 tspKashmiri Red Chilli Powder
1 tbspOil (To fry the marinated eggs)
To Make Onion-Cashew Paste:
1Onion (Roughly Chopped)
2 tspGinger Garlic Paste
2 tbspYogurt
1 tbspFresh Cream/Malai
6-8Cashewnuts
Whole Spices:
1/4 tspCumin Seeds
2Green Cardamom
1” Cinnamon Stick
4Cloves
Powdered Spices:
1/2 tspTurmeric Powder
1 1/2 tspKashmiri Red Chilli Powder
1 tspChicken Masala
1 tspRoasted Fennel Powder
Other Ingredients:
3 tbspOil
1 tspGhee or Butter
2Onions (Cubed and petals separated)
2 tbspTomato Puree (1 Large Tomato)
1/4 tspSugar
as per tasteSalt
1/4 tspGaram Masala Powder
1 tspKasuri Methi (Dried Fenugreek Leaves)
For Garnish:
1 tbspCoriander Leaves (Chopped)
3-4Green Chillies

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Steps

1

Firstly, in a cooking pot add water, salt and eggs. Boil the eggs. Transfer the eggs in cold water. Cool and de-shell the eggs.
2

Transfer the peeled eggs to a bowl. Make slits in the eggs. Sprinkle salt, turmeric and kashmiri red chilli powder. Shake and mix it well so that the eggs are coated with the masala. Keep it aside for 10 minutes to marinate.
3

To make the Onion-Cashew paste: To a blender, add the coarsely chopped onions, ginger garlic paste, yogurt, cream and cashewnuts. Blend to a smooth paste.
4

Assemble together all the remaining ingredients and then start the cooking process.
5

Add a roughy chopped tomato to a blender and blend to a puree.
6

Heat oil in a pan. Add the marinated eggs and fry it lightly. Remove it in a plate and set it aside.
7

In the same pan and the onion petals and saute it lightly. Remove it in a plate and set it aside.
8

Add the remaining oil and ghee in the same pan. When the oil is hot, add the cumin seeds and allow it to sizzle for few seconds. Next add the cardamom, cinnamon stick and cloves and let it splutter. Now add the ground paste and let it cook for few minutes. Next add the turmeric powder, kashmiri red chilli powder, fennel powder, kasuri methi and chicken masala and cook for 2 minutes.
9

Now add the tomato puree and mix it well.
10

Cover and cook on low flame until oil appears at the surface. Add salt and sugar and mix it well.
11

Now add the marinated and fried eggs into the gravy. Cook till the eggs are coated with the masala.
12

Add water and mix it well. Add the sauteed onion petals and mix it well. Cook until gravy thickens as per desired consistency and the eggs are coated with the masala.
13

Sprinkle some garam masala and cook on slow flame for another few minutes.
14

Garnish with chopped green chillies and coriander leaves.
15

Delicious Egg Do Pyaza is ready. Serve it hot with roti, naan, paratha or hot steamed rice