Matar Anda Curry
A hearty North Indian-style curry featuring boiled eggs and sweet green peas simmered in a fragrant onion-tomato masala. The rich, mildly spiced gravy comes together quickly with pantry staples, making it a perfect weeknight dinner. Serve with hot rotis or steamed rice for a comforting, protein-packed meal.
For 4 servings
- prep · ~5 min
Prepare the boiled eggs and aromatics.
1.Peel the boiled eggs and prick them gently with a fork so they absorb flavor.2.Finely chop the onions and slit the green chili.3.Puree the tomatoes until smooth. - fry · ~3 min
Pan-fry the boiled eggs.
1.Heat 1 tsp oil in a pan over medium heat.2.Add the boiled eggs and sauté gently for 2 minutes until lightly golden on all sides.3.Remove eggs from the pan and set aside.TIPDon't skip this step — frying gives the eggs a silky outer layer that holds the masala. - temper · ~2 min
Make the tempering.
1.Heat 2 tbsp oil in the same pan over medium heat until shimmering.2.Add cumin seeds and let them crackle and turn fragrant, about 30 seconds.3.Add the slit green chili and stir once. - saute · ~15 min
Build the onion-tomato masala.
1.Add chopped onions and cook until deeply golden brown, 8 to 10 minutes.2.Add ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.3.Add turmeric powder, red chili powder, coriander powder, and salt. Sauté for 30 seconds.4.Pour in the tomato puree and cook until the oil separates from the masala, 4 to 5 minutes.TIPTake your time browning the onions — this is where the curry gets its deep, sweet flavor. - simmer · ~10 min
Simmer the curry with peas and eggs.
1.Add the green peas and stir to coat them in the masala.2.Pour in 1 cup of water and bring to a gentle boil.3.Carefully add the fried eggs, reduce heat to low, and simmer covered for 8 minutes.4.Sprinkle garam masala and simmer uncovered for 2 more minutes until the gravy thickens slightly.TIPUse warm water for a smoother gravy and faster simmer. - garnish
Garnish with 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.
- 1Pricking the boiled eggs with a fork before frying helps them absorb the masala better.
- 2Fry the eggs until just lightly golden — over-frying can make the whites rubbery.
- 3Brown the onions deeply until golden for a naturally sweet, rich curry base.
- 4Simmer the curry covered for 8 minutes so the peas soften and flavors meld.
- 5Add garam masala only at the end to preserve its aromatic punch.
- 6Use warm water for the gravy to avoid shocking the masala and ensure a smooth consistency.
Adapt it for your goals.
Low-oil
Reduce oil to 1 tbsp for frying the masala and skip pan-frying the eggs — just add them directly to the gravy. This cuts calories while keeping the core flavours intact.
high proteinHigh-protein
Add 200g of cubed paneer or chicken along with the peas for an extra protein boost. Adjust simmer time: chicken needs 12 minutes, paneer just 5.
veganVegan
Replace boiled eggs with firm tofu cubes (pan-fried until golden) and use a neutral oil. The tofu mimics the texture and absorbs the masala beautifully.
Why this is on our healthy list.
High in Protein
Eggs provide complete protein with all essential amino acids, making this curry a satisfying and muscle-friendly meal.
Rich in Fiber
Green peas and onions contribute dietary fiber, supporting healthy digestion and steady energy release.
Packed with Antioxidants
Turmeric, tomatoes, and coriander are rich in anti-inflammatory antioxidants like curcumin and lycopene.
Frequently asked questions
Yes — frozen peas work perfectly; add them directly without thawing and adjust simmer time by 2 minutes.
