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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
Sauté Aromatics
Build the Gravy Base
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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.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 326.2 calories per serving with 16.8g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
Stir in 2-3 tablespoons of heavy cream or cashew paste during the last 2 minutes of simmering for a richer, creamier gravy.
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.
Replace the eggs with pan-fried tofu cubes or boiled chickpeas. Add them at the same stage as the eggs.
Increase the amount of green chillies or red chilli powder. You can also add a pinch of black pepper along with the other spices.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Green peas are packed with dietary fiber, which aids in digestion, promotes gut health, and helps maintain stable blood sugar levels.
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.
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.
Yes, it is a healthy and balanced dish. It's an excellent source of high-quality protein from eggs, fiber from peas, and essential vitamins and minerals from the onion-tomato base. To make it healthier, you can reduce the amount of oil used.
Absolutely. If using fresh tomatoes, finely chop or blend 3-4 ripe medium tomatoes. You will need to cook them a bit longer, for about 12-15 minutes, until they break down completely and the oil separates.
This curry pairs wonderfully with Indian breads like roti, chapati, naan, or paratha. It also goes very well with plain steamed basmati rice or jeera rice.
You can store leftovers in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
Yes, you can prepare the gravy base (up to step 3) a day in advance and store it in the fridge. When ready to serve, simply reheat the gravy, add water, peas, and boiled eggs, and simmer until heated through.