Egg Dopiaza

This is a much loved dish in so many Indian homes. The word “dopiaza” actually translates as double onions – they’re cooked until they’re beautifully caramelised and golden. Paired with the boiled eggs (my preference is jammy soft boiled eggs!) and scooped up with buttery parathas, this dish is an absolute treat.

I taught this recipe at a recent Facebook live cookery class and it was so much fun.. You can catch up on it here (Mum even makes a guest appearance!). Let me know how it goes down in your kitchen!

Egg Dopiaza

Ingredients
  

  • 6 medium eggs boiled and peeled. I like mine soft boiled so I bring to boil & then simmer for 6 minutes. Then run under a cold tap until room temp.
  • 8-10 tbsp oil
  • 2 x cloves optional
  • 2 green cardamom pods crushed open, optional
  • 2 cm cinnamon stick optional
  • 2 bay leaves optional
  • 2 x large onions 500g, thinly sliced
  • 1 1/4 tsp salt
  • 2 cloves garlic grated
  • 2 cms ginger grated
  • 1 small tomato 70g, finely diced
  • 1-2 chillies finely chopped
  • 1/ 2 tsp turmeric
  • 1/2 tsp paprika
  • 1/2 tsp garam masala
  • 1 3/4 tsp coriander powder
  • 1/4 tsp chilli powder
  • 3/4 tsp salt
  • 1/4 tsp sugar
  • Handful fresh coriander roughly chopped
  • Water
  • Pan with lid & a wooden spoon

Instructions
 

  • Heat oil in the pan. When hot, add the cloves, cardamom, cinnamon stick and bay leaves
  • Now add the onions a little at a time and begin to separate the slices using your wooden spoon. Once all of the onions are in the pan, add the salt and mix. Cook on a medium/high heat.
  • Place a lid on the pan and allow the onions to soften completely. Mix the onions every 2 minutes and then place the lid back on.
  • After 5-6 minutes, the onions should be soft and translucent . At this point add the garlic and ginger. Cook for 3-4 minutes. Then, add the tomatoes & chilli.
  • Continue to cook for a further 10 minutes on a medium heat with the lid on ( mixing every 2-3 minutes), until everything looks deep golden in colour. If you ever find anything is catching, add a couple of tbsp of water to help release or you can add a little more oil.
  • Once golden, reduce the heat and add the spice powders, sugar and the remaining salt. Cook for a minute until the oil begins to release around the edges. Taste for salt/chilli/sweetness and adjust accordingly. Now add the cooked eggs and carefully mix. Finish with fresh coriander. Enjoy with hot parathas or chapatis.

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