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A comforting and flavorful North Indian curry featuring tender hard-boiled eggs simmered in a rich, spiced tomato and onion gravy with sweet green peas. Perfect with roti or steamed rice for a wholesome meal.
For 4 servings
Prepare and Fry the Eggs (15 minutes)
Create the Curry Base (10 minutes)
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A comforting and flavorful North Indian curry featuring tender hard-boiled eggs simmered in a rich, spiced tomato and onion gravy with sweet green peas. Perfect with roti or steamed rice for a wholesome meal.
This north_indian recipe takes 50 minutes to prepare and yields 4 servings. At 329.87 calories per serving with 17.06g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Cook the Masala (7 minutes)
Simmer the Curry (10 minutes)
Finish and Garnish (3 minutes)
Replace the eggs with pan-fried firm tofu, boiled potatoes, or chickpeas. The gravy base is naturally vegan.
Increase the amount of green chilies and red chili powder. You can also add 1/4 teaspoon of black pepper powder along with the garam masala for extra heat.
Add 1 diced potato or carrot along with the green peas for a more vegetable-rich curry. You may need to increase the simmering time by 5-7 minutes to ensure they are cooked through.
Stir in 1/4 cup of full-fat coconut milk or fresh cream at the end of cooking for a richer, creamier texture. Do not boil after adding cream.
Eggs are an excellent source of complete protein, containing all nine essential amino acids. This is crucial for muscle repair, immune function, and maintaining healthy skin and hair.
Green peas provide a significant amount of dietary fiber, which aids digestion, promotes gut health, prevents constipation, and helps in maintaining stable blood sugar levels.
The curry is rich in spices like turmeric (curcumin), ginger, and garlic, which are known for their potent anti-inflammatory and antioxidant properties, helping to strengthen the immune system.
This dish is a good source of various nutrients, including Vitamin A from tomatoes, Vitamin K from peas, and iron and B vitamins from eggs, all of which are vital for overall health.
A single serving of this Green Peas Egg Curry contains approximately 320-350 calories, depending on the size of the eggs and the amount of oil used. It's a well-balanced meal with a good mix of protein, carbs, and fats.
Yes, it is a nutritious dish. Eggs provide high-quality protein and essential nutrients. Green peas are a good source of fiber, vitamins, and minerals. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it even healthier, you can reduce the amount of oil.
Absolutely. For a 'no onion, no garlic' version, skip them and start by adding a pinch of asafoetida (hing) to the hot oil. You can increase the amount of ginger and use a bit more tomato puree to build the gravy base.
Yes, you can substitute with 3-4 tablespoons of tomato paste. Dilute it with a little water before adding it to the pan. The flavor will be more concentrated, so you may need to adjust the spices and salt accordingly.
You can store leftover Green Peas Egg Curry in an airtight container in the refrigerator for up to 2-3 days. The flavors often meld and taste even better the next day. Reheat thoroughly on the stovetop or in the microwave before serving.
If your gravy is too watery, you can simmer it uncovered for a few more minutes to allow the excess water to evaporate. Alternatively, you can mash a few of the green peas against the side of the pan or mix 1 teaspoon of cornstarch in 2 tablespoons of cold water and stir it into the curry, simmering until it thickens.