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Egg Dopiaza


  • 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


  • 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.