Green Peas and Egg Curry
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
5 steps. 25 minutes total.
- 1
Step 1
- a.Prepare the Eggs
- b.Place eggs in a saucepan and cover with cold water by at least an inch. Bring to a rolling boil over high heat.
- c.Once boiling, turn off the heat, cover the pan, and let the eggs sit for 10-12 minutes to hard-boil.
- d.Drain the hot water and transfer the eggs to an ice bath or run under cold water to stop the cooking process. Peel them once cool.
- e.Gently prick the peeled eggs all over with a fork or toothpick. This crucial step helps them absorb the flavors of the gravy.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and allow them to splutter for about 30 seconds.
- c.Add the finely chopped onions and sauté for 7-8 minutes, stirring occasionally, until they turn soft and golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Masala
- b.Reduce the heat to low. Add the turmeric powder, red chili powder, and coriander powder. Sauté for 30-40 seconds until fragrant, being careful not to burn the spices.
- c.Pour in the tomato puree and add the salt. Mix everything well.
- d.Cook the masala mixture for 8-10 minutes, stirring frequently. The masala is ready when it thickens and you see oil separating from the edges.
- 4
Step 4
- a.Simmer the Curry
- b.Add the green peas to the cooked masala and mix well to coat.
- c.Pour in 1.5 cups of warm water and stir to combine. Bring the curry to a gentle boil.
- d.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 has slightly thickened.
- 5
Step 5
- a.Add Eggs and Finish
- b.Gently slide the hard-boiled eggs into the simmering gravy.
- c.Sprinkle the garam masala and crushed kasuri methi over the top. Stir gently to incorporate.
- d.Continue to simmer for another 2-3 minutes, allowing the eggs to absorb the flavors.
- e.Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flavor, shallow fry the pricked, boiled eggs in 1 teaspoon of oil until they develop light golden spots before adding them to the curry.
- 2If using fresh green peas, you might need to cook them for a few minutes longer than frozen peas.
- 3Adjust the amount of water to achieve your desired gravy consistency. Use less for a thicker curry.
- 4Always crush kasuri methi between your palms before adding it to the curry to release its maximum aroma.
- 5A pinch of sugar can be added with the tomatoes to balance their acidity and enhance the overall flavor.
- 6This curry tastes even better the next day as the flavors meld together. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Adapt it for your goals.
Creamier Curry
For a richer, creamier gravy, stir in 2-3 tablespoons of heavy cream or cashew paste during the last 2 minutes of simmering.
Add PotatoesAdd Potatoes
Make it an 'Aloo Matar Anda Curry' by adding 2 medium-sized boiled and cubed potatoes along with the green peas.
Vegan AlternativeVegan Alternative
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.
Spicier VersionSpicier Version
Increase the heat by adding more green chilies or a teaspoon of freshly ground black pepper along with the garam masala.
Why this is on our healthy list.
Excellent Source of Protein
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.
Rich in Vitamins and Minerals
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.
Supports Bone Health
The Vitamin K in green peas and Vitamin D in eggs work together to support calcium absorption and improve bone density.
Boosts Immunity
The spices used, such as turmeric (curcumin) and ginger, have powerful anti-inflammatory and antioxidant properties that help strengthen the immune system.
Frequently asked questions
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.