Mughlai Anda Do Pyaza
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
- Finely chop 2 onions. For the 'Do Pyaza' effect, cut the remaining onion into 1-inch cubes and separate the layers (petals). Keep both separate.
- Gently make a few shallow slits on the hard-boiled eggs with a knife. This helps them absorb the gravy's flavor.
- Heat 1 tbsp of ghee in a pan over medium heat. Add the boiled eggs and sauté for 3-4 minutes, turning occasionally, until they develop a light golden, slightly blistered skin. Remove and set aside.
- Drain the soaked cashews and blend them with 2-3 tbsp of water into a very smooth, fine paste. Set aside.
Temper Spices and Sauté Onions
- In the same pan, add the remaining 2 tbsp of ghee. Once hot, add the bay leaf, cinnamon stick, green cardamoms, and cloves.
- Sauté for about 30-40 seconds until the spices release their aroma.
- Add the finely chopped onions and a pinch of salt. Sauté on medium heat for 10-12 minutes, stirring frequently, until they are deeply golden brown. This step is crucial for the flavor of the gravy.
Build the Gravy Base (Masala)
- Add the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds to prevent burning.
- Immediately add the tomato puree. Mix well and cook on medium heat for 6-8 minutes, stirring occasionally, until the masala thickens and you see oil separating at the edges.
Incorporate Creamy Elements
- Turn the heat to the lowest setting. Add the whisked curd and stir continuously and vigorously for 2-3 minutes to prevent it from curdling. The mixture should become smooth.
- Once the curd is fully incorporated, add the prepared cashew paste. Continue to cook and stir for another 3-4 minutes until the gravy thickens and becomes glossy.
Simmer the Curry
- Pour in 1 cup of warm water, add salt and the optional sugar. Stir well to combine, scraping any bits from the bottom of the pan.
- Bring the gravy to a gentle simmer. Add the fried eggs and the separated onion petals.
- Cover the pan and let it simmer on low heat for 5-7 minutes, allowing the flavors to meld and the eggs to get infused with the gravy.
Finishing Touches and Serving
- Turn off the heat. Stir in the garam masala and the crushed kasuri methi.
- Garnish with freshly chopped coriander leaves.
- Let the curry rest for at least 5 minutes before serving. This allows the flavors to settle and deepen. Serve hot with naan, roti, or jeera rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, ensure the chopped onions are browned deeply and evenly. This forms the rich, sweet base of the Mughlai gravy.
- 2Always add whisked curd on the lowest possible heat and stir continuously to prevent the gravy from splitting.
- 3Using full-fat, thick curd (yogurt) yields a creamier and more stable gravy.
- 4Don't overcook the onion petals added at the end; they should retain a slight crunch for texture.
- 5For an even richer, restaurant-style finish, you can add 1-2 tablespoons of fresh cream along with the garam masala.
Adapt it for your goals.
Richer Gravy
Add 2 tablespoons of fresh cream (malai) or a tablespoon of butter at the end of cooking for a more decadent finish.
Nut FreeNut-Free
Replace the cashews with 1 tablespoon of melon seeds (magaz) or poppy seeds (khus khus), soaked and ground into a paste.
Spicier VersionSpicier Version
Slit 2-3 green chilies lengthwise and add them along with the ginger-garlic paste for an extra kick of heat.
Vegetarian AlternativeVegetarian Alternative
Substitute the eggs with paneer cubes or parboiled potatoes. Lightly fry them before adding to the gravy.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle building, tissue repair, and overall body function.
Rich in Vitamins and Minerals
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.
Contains Healthy Fats
The cashews and ghee contribute monounsaturated fats, which are beneficial for heart health and provide sustained energy when consumed in moderation.
Flavorful and Satiating
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.
Frequently asked questions
'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.