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If you eat out at Indian restaurants, you will see that most of them offer Dopiaza dishes, but egg is not usually an option, so I thought I would provide something different than what is usually seen. This is not for people who don’t like onions, as dopiaza does literally translate into ‘2 onions’.

In Bangladesh, we have different types of egg curries. I decided to write a post about one that is easy to make.  Sometimes, guests come over announced, or there are some extra people that you were not expecting. This is one dish that you can quickly add to the rest of your menu, and come out looking like a superstar!

Image of Egg dopiaza

Egg dopiaza


8 Eggs

1 Cup Onion, sliced

¼ Cup Onion, sliced and fried to garnish(optional)

1 Tsp Turmeric powder

1 Tsp Chilli powder

¼ Tsp Ginger Paste

¼ Tsp Black Pepper

6 Green Chilies

1 Tsp Coriander or Mint, Paste

½ Cup Oil

Salt to taste


Boil the eggs, and peel the shell off. Make some very tiny slits on the eggs.

Mix the onions with the turmeric, chili, ginger and black pepper.

Heat oil in a kadhai or wok.  Once the oil is heated add the onion mixture.

Stir fry until the onions starts to get soft. At this point, add ¼ cup of water, and fry again for a few minutes.

Next add the eggs and fry the eggs along with the green chilies and the coriander. Fry till the eggs gets infused with the masalas and has brown spots from the spices. Simmer for another 5 minutes.

Cut the eggs in half before serving, and garnish with fried onions.