Andaa Pyaazi (Eggs in a simple onion gravy)


Simple Twist to the regular Egg Curry with lots and lots of onion.


Eggs – 5

Onion – 5 medium size

Ginger – 2 inch piece

Garlic – 8-10 cloves

Curd – 2 tbsp

Green Chillies – 2-3 (can be increased or reduced depending on your requirement of spiciness)

Clove (Laung) – 4-5

Tej Patta (Bay Leaf) – 1

Kali Mirch (Black Pepper) – 5-6

Methi Daana (Fenugreek Seeds) – 1 tsp

Badi elaichi (black cardamom) – 2

Garam Masala – A pinch

Salt – To Taste

Coriander – for garnishing

Oil – for cooking


Hard boil the eggs. Shell them and poke all around the eggs with a fork. Make a paste of ginger, garlic and one onion. Boil two onions and make a paste. Finely chop rest of the onions and fry them till they are brown in colour. Make a paste.

Add oil in a pan. When the oil is hot add methi daana, kali mirch, clove, tej patta, badi elaichi. When the dry masalas start to crackle add the paste of ginger, garlic and onion. Fry this till it changes colour (it will become light brown). Keep on stirring it while frying. Now add the paste of boil onions and fry till the mix takes a light brown colour and starts leaving oil. Add eggs and salt. Fry for 5 more minutes coating the eggs with the paste. Now add water (this depends on how watery you want the curry/gravy, generally a less watery gravy is ideal). Cover the pan and let it cook for 8-10 minutes on low heat. Add curd and fried onion paste. Cook for 4-5 minutes (ensure that the curd and onion paste are evenly and smoothly mixed).

Garnish with chopped coriander and serve with Mughlai Parantha.


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