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A comforting North Indian curry where tender green peas and hard-boiled eggs swim in a rich, aromatic tomato-onion gravy. It's a simple, protein-packed dish perfect for a weeknight dinner with roti or rice.
For 4 servings
Prepare the Eggs
Sauté Aromatics
Cook the Masala
A comforting North Indian curry where tender green peas and hard-boiled eggs swim in a rich, aromatic tomato-onion gravy. It's a simple, protein-packed dish perfect for a weeknight dinner with roti or rice.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 336.96 calories per serving with 17.72g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Simmer the Curry
Add Eggs and Finish
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste during the last 2 minutes of simmering.
Make it an 'Aloo Matar Anda Curry' by adding 2 medium-sized boiled and cubed potatoes along with the green peas.
Replace the eggs with 200g of firm tofu or paneer cubes. Pan-fry the cubes until golden before adding them to the gravy at the end.
Increase the heat by adding more green chilies or a teaspoon of freshly ground black pepper along with the garam masala.
Eggs provide high-quality complete protein, essential for muscle building, tissue repair, and overall body function. Green peas add a good amount of plant-based protein.
Green peas are packed with vitamins K, C, and A, as well as folate and manganese. Eggs are a great source of Vitamin D, B12, and selenium.
The Vitamin K in green peas and Vitamin D in eggs work together to support calcium absorption and improve bone density.
The spices used, such as turmeric (curcumin) and ginger, have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
A single serving of this Green Peas and Egg Curry contains approximately 350-400 calories, depending on the amount of oil used and the size of the eggs.
Yes, it is a healthy and balanced dish. It's an excellent source of high-quality protein from eggs, fiber from peas, and antioxidants from tomatoes and spices. To make it healthier, you can reduce the amount of oil used.
Absolutely. If using fresh peas, you may need to increase the simmering time in step 4 by a few minutes to ensure they are fully cooked and tender.
To thicken the gravy, you can simmer the curry uncovered for a few extra minutes to allow more water to evaporate. Alternatively, you can mix 1 tablespoon of gram flour (besan) with 2 tablespoons of water to form a slurry and add it to the curry, cooking for another 3-4 minutes until it thickens.
Yes, this curry is great for meal prep. The flavors deepen overnight. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
This curry pairs wonderfully with Indian breads like roti, naan, or paratha. It also goes very well with steamed basmati rice or jeera rice.
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