Ande ka Qageena

Qageena (also called Qagina) is an onion+egg preperation enjoyed along with parathas, or along with Khichdi and Qimah for breakfasts. Below is my Ammi’s version of this delicious curry. Onions are pressure cooked along with seasonings and a little water until meltingly soft, then cooked until oil leaves. Lastly, eggs are poached in the spicy onion mixture until done and served warm immediately.

Ande ka Qageena – Onions With Egg Curry

Ingredients:

Yellow Onions – 3, large, sliced
Eggs – 2, large
Red chilli powder – 1 tsp
Salt – 1 1/2 tsp
Canola Oil – 3 tbsp
Water – 1 cup
Green chiliies – chopped (optional)

Hyderabadi Qageena

Method:

1. Heat a pressure cooker and pour oil into it. Add onions, salt and chilli powder and mix. You can also add a few teaspoons of chopped green chillies if you want it hot and spicy. Add a cup of water to it pressure cook for 15 – 20 minutes so that the onions become very soft and almost melting. If the onions have not become very soft, add a little more water if needed, and pressure cook it again for 5-10 minutes.
2. Once the onions have become soft, then let it cook till most of the water dries up and it starts leaving oil, and keep stirring, so that it forms into a silky mixture. Later, reduce the heat to medium low, and make two wells in it. Crack open the eggs and pour them into their individual wells in the onion mixture. Cover the lid for 3-5 minutes until the eggs have cooked well. Do not stir after you add eggs. Serve the prepared qagina garnished with finely chopped cilantro immediately while still warm. Enjoy the dish.

Luv,
Mona

6 thoughts on “Ande ka Qageena

  1. dear mona ,
    i have no words to thank you , actually i,m also from hyderabd and all your recipes reminds me of my childhood and mothers cooking . Now that i got married to someone who iz not from hyderabad and has no idea of hyderabadi food , your recipes help me a lot to teach my wife of our culture and cuisines .
    MAY ALLAH BLESS YOU ALWAYSSSSSSSSSSS.
    THANKS A MILLION , KEEP UP THE GOOD WORK.
    ZM.

  2. At home we make it using the same ingredients but we don’t pressurize the onions.we fry them until slight brown.then we add in the rest of the ingredients(no water).you could also add fried potatoes(cut in small slices) to make the qageena more rich and tasty.

    Ayesha, Jazakallahu Khair for sharing your tips.

  3. Hi,

    I am new to this blog, I tried kadu ka kheer and Dahi ki kadi on two different days…

    They really came out very well…My hubby and son appreciated me and that’s all I want to make them happy.

    Its all because of ur blog…thank you…

    Now, I daily surf through ur blog to make something exciting before both of them return home…and I am sure a day will come where they both will step in and say, “Hey mumma what’s cookin”….

    Thanks a lot…God bless.

    Dimple

  4. hi mona

    i have been a silent reader till now
    but now i think its time to leave a comment 🙂
    gr8 blog wth wonderful recipes
    love ur blog…it is so gud
    now i have access to all ur recipes in just a click away 🙂

    ranjitha

  5. hi mona

    this is the first time i am visiting ur blog
    nice blog with good recipes…will visit u often
    keep up the good work

    preeti

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