Egg Do Pyaza - Andaa Do Pyaza

‘Do pyaza’ from its literal point of view means two onions or onions used twice. So the dish ‘do pyaza’, as the term suggests, uses onions and lots of onions in two stages of preparation. This is a traditional dish, a very popular one which has undergone several tweaks, makeovers and variations over the years. Personally, I have a particular weakness for this form of cooking and have already shared the recipes of ‘Chicken do pyaza’ and ‘Paneer do pyaza’. It’s a reasonably simple yet delicious dish which fortunately doesn’t require exquisite ingredients available in every. Egg is another versatile ingredient in our kitchen which always comes handy when we fall short of either time or ideas. It usually never disappoints us. Egg do pyaza is one such dish which with its humble ingredients makes for an extremely delicious side dish.

So without further ado I will proceed with the recipe of this dish, tastes great when served with Pulao, Paratha or Naan.


Egg Do Pyaza - Andaa Do Pyaza Recipe

Preparation time: 15 minutes
Cook time: 20 minutes
Yield: Serves 4


  • Eggs: 4 + 1 (for garnish)
  • Finely Chopped Onions: 2
  • Sliced or Diced Onions: 2
  • Ginger-Garlic Paste: 2 teaspoon
  • Tomato: 1 medium sized, finely chopped
  • Turmeric Powder: 1 teaspoon
  • Kashmiri Red Chili Powder: 2 teaspoon
  • Cumin Powder: ½ teaspoon
  • Bay leaf: 1
  • Garam Masala Powder: ½ teaspoon
  • Salt: As per taste
  • Oil: 4 teaspoon
  • Ghee (clarified butter): 1 teaspoon
  • Green Chilli: 2
  • Chopped Cilantro: ½ tablespoon


  1. Hard boil 4 eggs de-shell, make light incisions. Smear with a pinch of turmeric powder and salt.
  2. Heat 1 teaspoon oil in a pan; fry the eggs till golden brown from all sides. Lightly fry 1 egg and keep aside for garnish (optional).
  3. Heat the remaining oil in the pan, add bay leaf. Add chopped onions.
  4. As the onions turn translucent, add ginger-garlic paste. Sauté till the raw smell is gone.
  5. Add chopped tomatoes. Sauté for 1-2 minutes.
  6. Add turmeric powder, red chilli powder, cumin powder and salt. Sauté for 3-4 minutes. Sprinkle water and cook the spices till oil separates.
  7. In the mean time, heat ghee in another pan and sauté the diced o sliced onions till light golden brown in color.
  8. Add the sautéed onions and eggs. Lightly stir and mix on low to medium heat.
  9. Check seasoning; add ½ cup water, cover and cook for 4-5 minutes or till the gravy thicken.
  10. Add Bengali garam masala powder and green chillies. Stir and mix carefully.
  11. Sprinkle chopped cilantro, switch off the heat.
  12. Serve hot Egg do Pyaza with Naan or Pulao.