Green Peas and Egg Curry
Boiled eggs and sweet green peas simmer in a gently spiced onion-tomato gravy that is comforting without feeling heavy. It is a simple home-style curry that goes well with roti, paratha, or a small bowl of rice.
For 4 servings
- boil · ~14 min
Boil the eggs and peas.
1.Place the eggs in a pot, cover with water, and bring to a boil.2.Cook the eggs until hard-boiled, about 10 minutes, then peel them.3.Boil the green peas in water until just tender, about 3 to 4 minutes, and drain.TIPDo not overcook the peas or they will lose their bright color and turn mushy. - prep
Prick the eggs and prepare the aromatics.
Lightly prick the boiled eggs with a fork so they soak up the gravy better. Chop the onion and tomato, grate the ginger, mince the garlic, and slit the green chili.
- saute · ~8 min
Cook the onion base.
1.Heat oil in a pan over medium heat.2.Add cumin seeds and let them sizzle for 30 seconds.3.Add onion and cook until soft and light golden, 5 to 6 minutes.4.Add ginger, garlic, and green chili and cook for 1 minute.TIPKeep the heat medium so the garlic cooks sweetly without burning. - saute · ~7 min
Add tomato and spices.
1.Add tomato and cook until soft and pulpy, 4 to 5 minutes.2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.3.Mix well and cook for 1 to 2 minutes until the masala smells fragrant. - simmer · ~10 min
Simmer the curry.
1.Pour in water and bring the gravy to a gentle simmer.2.Add the boiled peas and boiled eggs.3.Cover and simmer for 8 to 10 minutes so the eggs absorb the flavor.TIPTurn the eggs once or twice while simmering so they coat evenly in the gravy. - garnish
Garnish with coriander leaves.
- serve
Serve hot.
Serve the green peas and egg curry hot with roti, paratha, or a small bowl of steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Prick the boiled eggs lightly, not deeply, so they absorb gravy without breaking apart.
- 2Let the onions turn light golden before adding ginger and garlic; pale onions give a flatter gravy.
- 3Cook the tomatoes until they look pulpy and the masala smells rounded, not raw or sharp.
- 4If using frozen peas, add them straight after a quick boil and avoid long simmering so they stay sweet.
- 5Turn the eggs once or twice during simmering so all sides pick up the onion-tomato masala.
- 6For a thicker curry, simmer uncovered for the last 2 to 3 minutes to reduce the gravy slightly.
- 7This curry tastes even better after a short rest, so make it 30 minutes ahead if serving guests.
Adapt it for your goals.
Dhaba-style
Lightly pan-fry the boiled eggs with a pinch of turmeric and chili before simmering for a richer, more robust roadside-style flavor.
low oilLow-oil
Reduce the oil slightly and add a splash of water while cooking the onions to soften them without extra fat.
spicierSpicier
Add an extra green chili or a little more red chili powder if you want the gravy to have a sharper heat.
gravy richGravy-rich
Blend the cooked onion-tomato masala before adding water for a smoother, more restaurant-style curry texture.
Why this is on our healthy list.
Protein from Eggs
Boiled eggs make this curry filling and satisfying, helping turn a simple gravy into a balanced meal.
Fiber from Green Peas
Green peas add plant fiber and a gentle sweetness, making the dish more nourishing and hearty.
Aromatic, Light Gravy
The onion-tomato base uses everyday spices and modest oil, so the curry feels comforting without being overly heavy.
Frequently asked questions
Yes. Frozen peas work very well here; boil them just until tender and avoid overcooking so they keep their color and sweetness.
