Egg Green Peas Curry
Hard-boiled eggs simmered in a rich, savory onion-tomato gravy with sweet green peas. This comforting North Indian curry is perfect with roti or rice for a quick and hearty weeknight meal.
For 4 servings
Prepare the Eggs
- Place eggs in a saucepan, cover with cold water, and bring to a rolling boil. Reduce heat and simmer for 10-12 minutes to hard-boil.
- Drain the hot water and transfer eggs to an ice bath or run under cold water to stop the cooking process.
- Once cool, peel the eggs and gently prick them all over with a fork or toothpick. This helps them absorb the gravy.
- Optional: For extra flavor, heat 1 tbsp of oil in a pan and shallow-fry the boiled eggs until they have light golden spots. Set aside.
Sauté Aromatics
- Heat the remaining oil in a wide pan or kadai over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
- Add the ginger-garlic paste and slit green chillies. Cook for another minute until the raw smell disappears.
Build the Gravy Base
- 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 the masala on medium-low heat for 8-10 minutes, stirring periodically, until it thickens and you see oil separating from the sides.
Simmer the Curry
- Add the green peas to the masala and stir to coat. Cook for 1-2 minutes.
- Pour in 1.5 cups of water, stir well, and bring the gravy to a boil.
- Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes, or until the peas are tender and the gravy reaches your desired consistency.
Finish and Serve
- Gently slide the hard-boiled eggs into the simmering gravy.
- Sprinkle the garam masala over the top. Stir gently to combine.
- Cover and simmer for a final 2-3 minutes to allow the eggs to absorb the flavors.
- Turn off the heat, garnish with fresh chopped coriander leaves, and serve hot with roti, naan, or steamed rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a richer flavor, shallow fry the boiled eggs in a little oil until golden before adding them to the curry.
- 2The key to a delicious gravy is to cook the onion-tomato masala patiently until oil separates from it.
- 3For a creamier texture, add 2 tablespoons of cashew paste or fresh cream at the end of cooking.
- 4Crush 1 teaspoon of kasuri methi (dried fenugreek leaves) between your palms and add it along with the garam masala for an authentic Punjabi flavor.
- 5Adjust the water quantity to achieve your preferred gravy consistency – less for a thick curry, more for a thinner one.
Adapt it for your goals.
Creamier Curry
Stir in 2-3 tablespoons of heavy cream or cashew paste during the last 2 minutes of simmering for a richer, creamier gravy.
With PotatoesWith Potatoes
Add 1 medium potato, peeled and cubed, along with the green peas. You may need to simmer for a few extra minutes until the potatoes are tender.
Vegan VersionVegan Version
Replace the eggs with pan-fried tofu cubes or boiled chickpeas. Add them at the same stage as the eggs.
Spicier KickSpicier Kick
Increase the amount of green chillies or red chilli powder. You can also add a pinch of black pepper along with the other spices.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Rich in Fiber
Green peas are packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
Immunity Boosting Spices
The curry contains spices like turmeric (with curcumin), ginger, and garlic, which are known for their anti-inflammatory and antioxidant properties that help support a strong immune system.
Frequently asked questions
A single serving of Egg Green Peas Curry (approximately 1 cup or 385g) contains around 350-400 calories, depending on the amount of oil used. This estimate includes two eggs per serving.