A comforting North Indian curry where hard-boiled eggs are simmered in a flavorful onion-tomato gravy with sweet green peas. This wholesome dish is perfect for a weeknight dinner, served with hot rotis or rice.
Prep15 min
Cook30 min
Servings4
Serving size: 1 serving(1 cup of curry with 2 boiled eggs)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Protein-packed Matar Anda Curry with aromatic Jeera Rice – a perfectly spiced, soul-satisfying comfort meal!
This punjabi dish is perfect for lunch or dinner. With 646.3 calories and 22.02g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Red Chilli Powder (adjust to taste)
1.5 tsp Coriander Powder
0.75 tsp Garam Masala
1.25 tsp Salt (to taste)
1.5 cup Water (for the gravy)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Eggs
Place eggs in a saucepan and cover with cold water by at least one inch. Bring to a rolling boil over high heat.
Once boiling, turn off the heat, cover the pan, and let the eggs stand for 10-12 minutes to cook through.
Drain the hot water and immediately transfer the eggs to an ice bath or run under cold water to stop the cooking process.
Once cool enough to handle, peel the eggs. Gently prick each egg a few times with a fork or toothpick. This helps them absorb the flavors of the curry. Set aside.
2
Create the Curry Base (Masala)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and bay leaf. Allow the cumin to splutter for about 30 seconds.
Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they are soft and golden brown.
Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
3
Cook the Masala
Reduce the heat to low. Add the turmeric powder, red chilli powder, and coriander powder. Stir for 30 seconds to toast the spices.
Immediately add the tomato puree and salt. Mix well. Cook this masala mixture for 8-10 minutes, stirring frequently, until it thickens and you see oil separating from the sides. This step is crucial for a deep flavor.
4
Simmer the Curry
Add the green peas to the cooked masala and stir to coat.
Pour in 1.5 cups of hot water and stir everything together. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pan, and let the curry simmer for about 10 minutes, or until the peas are tender and the gravy has reached your desired consistency.
5
Finish and Serve
Gently slide the pricked, boiled eggs into the simmering gravy.
Sprinkle the garam masala over the top and stir gently. Let it simmer for another 2-3 minutes to allow the eggs to warm through and absorb the flavors.
Turn off the heat and garnish with freshly chopped coriander leaves.
Serve hot with steamed rice, jeera rice, roti, or naan.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
