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A comforting North Indian curry where hard-boiled eggs are simmered in a flavorful onion-tomato gravy with sweet green peas. This wholesome dish is perfect for a weeknight dinner, served with hot rotis or rice.
For 4 servings
Prepare the Eggs
Create the Curry Base (Masala)
Cook the Masala
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A comforting North Indian curry where hard-boiled eggs are simmered in a flavorful onion-tomato gravy with sweet green peas. This wholesome dish is perfect for a weeknight dinner, served with hot rotis or rice.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 325.13 calories per serving with 16.75g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Curry
Finish and Serve
For a richer, milder curry, stir in 2-3 tablespoons of heavy cream or a paste made from 10-12 soaked cashews at the end of cooking.
Add 1-2 medium-sized boiled and cubed potatoes along with the green peas to make the dish more substantial.
Add 1 teaspoon of kasuri methi (dried fenugreek leaves), crushed between your palms, along with the garam masala for an authentic dhaba flavor.
Eggs are a complete protein source, containing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
This curry is packed with nutrients. Eggs provide Vitamin D and B12, while peas offer Vitamin K and manganese. Tomatoes and onions contribute Vitamin C and antioxidants.
The combination of protein from eggs and healthy fats from the oil provides sustained energy, making it a fulfilling and satisfying meal.
Yes, it's a relatively healthy dish. Eggs are an excellent source of high-quality protein and essential nutrients. Green peas provide fiber, vitamins, and minerals. To make it healthier, you can reduce the amount of oil used.
One serving of Matar Anda Curry (approximately 310g) contains around 300-350 calories, depending on the amount of oil used. This count does not include accompaniments like rice or roti.
Absolutely. You can use an equivalent amount of canned crushed or pureed tomatoes. The flavor might be slightly different, so you may need to adjust the salt and spices accordingly.
To thicken the gravy, you can simmer it uncovered for a few extra minutes to allow excess water to evaporate. Alternatively, you can add a tablespoon of cashew paste or a teaspoon of gram flour (besan) roasted in a little oil.
Leftover Matar Anda Curry can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat thoroughly before serving.