Green Peas Egg Curry
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
5 steps. 35 minutes total.
- 1
Step 1
- a.Prepare and Fry the Eggs (15 minutes)
- 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, reduce heat to a simmer and cook for 10-12 minutes for hard-boiled eggs.
- d.Drain the hot water and immediately place the eggs in an ice bath or under cold running water to stop the cooking process. Let them cool completely.
- e.Peel the eggs and gently prick them all over with a fork or make a few shallow slits. This helps them absorb the gravy.
- f.Heat 1 tbsp of oil in a pan over medium heat. Add the peeled eggs, a pinch of turmeric powder, and a pinch of red chili powder. Sauté for 2-3 minutes, turning gently, until they develop a light golden, slightly crisp layer. Remove from the pan and set aside.
- 2
Step 2
- a.Create the Curry Base (10 minutes)
- b.In the same pan, heat the remaining 2 tbsp of oil over medium heat.
- c.Add the cumin seeds and let them splutter for about 30 seconds until fragrant.
- d.Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and golden brown. This step is crucial for the flavor of the gravy.
- e.Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw smell disappears.
- 3
Step 3
- a.Cook the Masala (7 minutes)
- b.Reduce the heat to low to prevent the spices from burning. Add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds.
- c.Immediately add the tomato puree and salt. Mix well.
- d.Increase the heat to medium and cook the masala for 5-6 minutes, stirring occasionally, until it thickens and you see oil separating from the sides of the mixture.
- 4
Step 4
- a.Simmer the Curry (10 minutes)
- b.Add the green peas to the masala and stir to combine.
- c.Pour in 1.5 cups of hot water and stir well, scraping the bottom of the pan. Bring the mixture to a boil.
- d.Once boiling, reduce the heat to low, cover the pan, and let it simmer for 8-10 minutes. This allows the peas to cook through and the gravy to thicken.
- e.Gently place the fried eggs into the simmering gravy.
- 5
Step 5
- a.Finish and Garnish (3 minutes)
- b.Sprinkle the garam masala over the curry. Crush the kasuri methi between your palms and add it to the pan.
- c.Stir gently to combine everything and let it simmer for another 2-3 minutes, allowing the eggs to absorb the flavors of the gravy.
- d.Turn off the heat. Garnish with freshly chopped coriander leaves.
- e.Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed basmati rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Frying the boiled eggs gives them a wonderful chewy texture and prevents them from breaking apart in the gravy.
- 2For a richer, creamier gravy, you can add 2 tablespoons of cashew paste or heavy cream during the final 2 minutes of simmering.
- 3Always sauté the onions until they are properly golden brown; this caramelization adds a deep, sweet flavor to the curry base.
- 4Using hot water for the gravy helps maintain the cooking temperature and results in a better-textured curry.
- 5Crush the kasuri methi between your palms before adding it to release its maximum aroma and flavor.
Adapt it for your goals.
Vegan Version
Replace the eggs with pan-fried firm tofu, boiled potatoes, or chickpeas. The gravy base is naturally vegan.
Spicier CurrySpicier Curry
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.
With Other VegetablesWith Other Vegetables
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.
Creamy VersionCreamy Version
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.
Why this is on our healthy list.
Rich in High-Quality Protein
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.
Good Source of Fiber
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.
Boosts Immunity
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.
Rich in Vitamins and Minerals
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.
Frequently asked questions
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.