Green Peas Egg Curry

Name: Green Peas Egg Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: indian
Ingredients: 4 pcs egg; 1 cup green peas (fresh or frozen); 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 1 inch ginger (grated); 4 pcs garlic (cloves, minced); 1 pcs green chili (slit); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1.5 cup water; 2 tbsp coriander leaves (chopped)

RATING

4.4/5(98)

TASTE SCORE

8/10

Boiled eggs and sweet green peas simmer in a lightly spiced onion tomato gravy that feels homely and comforting. This everyday Indian curry is easy to put together and tastes great with roti, paratha, or plain rice.

PREP

10m

COOK

30m

SERVES

1 KATORI

207 cal

SERVINGS

METHOD · 9 STEPS

boil · ~14 min
Boil the eggs and peas.
1.Place the eggs in a pan, cover with water, and bring to a boil.
2.Cook until hard-boiled, about 10 minutes, then cool and peel.
3.Boil the green peas in fresh water until just tender, 3 to 4 minutes, then drain.
TIPDo not overcook the peas or they lose their bright color and turn mushy.
prep · ~1 min
Prep the eggs for the curry.
Make a few light slits on the boiled eggs so they absorb the gravy better.
temper · ~1 min
Heat the oil and crackle the cumin.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds until fragrant.
saute · ~7 min
Cook the onion, ginger, garlic, and chili.
1.Add the chopped onion and cook until light golden, 5 to 6 minutes.
2.Add ginger, garlic, and green chili.
3.Cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the garlic does not burn and turn bitter.
saute · ~7 min
Cook the tomatoes and spices.
1.Add chopped tomato and mix well.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Cook until the tomatoes soften and the masala looks glossy, 5 to 7 minutes.
simmer · ~5 min
Add water and make the gravy.
Pour in the water and bring the masala to a gentle simmer. Cook for 4 to 5 minutes so the flavors blend into a smooth curry base.
simmer · ~8 min
Add the eggs and peas.
Add the boiled eggs and boiled green peas to the gravy. Simmer gently for 6 to 8 minutes, turning the eggs once or twice so they get coated well.
TIPA gentle simmer keeps the eggs tender and stops the gravy from reducing too fast.
garnish · ~1 min
Finish with coriander leaves.
Sprinkle the chopped coriander leaves over the curry and switch off the heat.
serve · ~1 min
Serve the curry hot.
Serve Green Peas Egg Curry hot with roti, paratha, or plain rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Prick or slit the boiled eggs lightly before simmering so the masala seeps in without breaking them apart.
2
Cook the onions to light golden, not deep brown, to keep the gravy homely and balanced rather than overly sweet or dark.
3
Let the tomatoes cook until the masala looks glossy; that is the cue that the raw tang has cooked off properly.
4
Boil peas only until just tender, especially if using frozen peas, so they stay bright and don't turn mealy in the final simmer.
5
Simmer the eggs on low after adding them; a rapid boil can toughen the egg whites and thin the gravy too quickly.
6
This curry tastes even better after a 15 to 20 minute rest, which gives the eggs time to absorb the spiced onion-tomato gravy.
7
If reheating, add a small splash of water first because the gravy thickens as it sits and can catch at the bottom.