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Egg Dopiaza





2 (big, sliced)

Pepper Powder

1/2 tsp

Red Chilli Powder

1/2 tsp

Turmeric Powder

1/2 tsp


75 gm

Coriander leaves (Dhaniya)


Ginger Garlic Paste

1 tsp


To taste





1. Heat oil in kadhai and fry onion on medium flame until it becomes soft and light brown.

2. Add all of the ingredients except coriander leaves. Pour 1 cup water, cover and cook until all the moisture evaporates.

3. Stir fry for 2-3 minutes.

4. Add 4 tbsp of water.

5. Break the egg and slowly drop on the gravy one by one. Don't stir. Cover and cook on slow flame for 3-4 minutes.

6. Garnish with coriander leaves and serve.