Delhi Egg Changezi
IndianIndian RecipesDesi eggsMedium
A Delhi-style Changezi egg curry — rich, creamy and mildly sweet with a roasted masala base. A famous Old Delhi dish with naan or rumali roti.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 6 Desi eggs, boiled and peeled
- 1 cup dahi (yoghurt), whisked
- 2 onions, sliced
- 1 tbsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp garam masala
- 1 tsp chaat masala
- 2 tbsp cream
- 3 tbsp oil
- Salt to taste
- Fresh coriander
- Naan or rumali roti to serve
Method
- Boil the eggs for 10 minutes, cool and peel. Lightly fry the eggs until golden spots appear.
- Heat oil and fry the onions until deep golden brown; grind to a paste with a little water.
- Heat the same oil, add ginger-garlic paste and fry for 1 minute.
- Add the onion paste, red chilli and garam masala; cook for 5 minutes.
- Lower the heat and stir in the whisked dahi; cook gently for 3 minutes.
- Add the fried eggs and cream; simmer for 5 minutes.
- Sprinkle chaat masala and coriander. Serve hot with naan or rumali roti.
Nutrition — estimated per serving
Calories (estimate)270 kcal
Protein (estimate)13 g
Fat (estimate)18 g
Carbs (estimate)8 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: add dahi on low heat so it does not split; serve hot and refrigerate leftovers within 2 hours. Allergens: contains egg and milk (dahi, cream). Substitution: use cashew paste instead of cream for a nutty richness. Nutrition figures are estimates only, based on standard per-egg values. Pakistani alternative: serve with plain naan and a green salad.