Egg and peas curry recipe – a North Indian style curry of boiled eggs with green peas. This curry has eggs and peas in a simple spiced gravy.
Boiled eggs are one of my favorite ways to eat eggs and they go so well in curries like spinach egg curry.
I had some fresh green peas and wanted to pair them up with eggs and the result was this delicious curry. Peas lend a slight sweetness to the curry that has basic Indian spices and goes so well with the boiled eggs.
About This Recipe
This egg and peas curry is very easy to make. If using frozen peas, it is even more quicker. The gravy is of a slightly thinner consistency. This curry goes well with rice or as a side dish for chapatis.
Health Benefits
- Eggs
- They are rich in proteins.
- Eggs are a good source of vitamin D.
- Green Peas
- They are rich in iron.
- Peas are a good source of calcium and magnesium.
- They are also a good source of proteins.
Ingredients You Need
- Eggs: We use hard-boiled eggs for this recipe. I have sliced the boiled eggs into halves and added to the curry. You can even keep the eggs whole, making a few small slits on each egg to allow the masala to pass through.
- Green Peas: I have used fresh green peas. You can alternatively use frozen green peas if they are not in season. They are also a time saver.
- Onions: the peeled onions need to be finely chopped. They add body to the gravy and also lend a slight sweetness.
- Tomatoes: I used one large tomato. Instead you can used two medium-sized ones. Blanch the tomatoes and remove the skin, after it cools down. Then chop them and use it in the curry. The tomatoes give a tangy taste as well as thickness to the curry.
- Garlic: peeled and chopped garlic lends flavor to the gravy.
- Whole garam masala: we add bay leaf and cinnamon which give a nice flavor.
- Turmeric powder: apart from the lovely color that it imparts to the dish, turmeric powder has a lot of health benefits. We use only a small quantity in the dish.
- Red chilli powder: adjust red chilli powder depending on the spice level you prefer. If you use kashmiri chilli powder, it will taste less spicy but impart a lovely red color to the dish.
- Coriander powder: it gives a nice flavor to the dish as well as aids in thickening the gravy.
- Cumin seeds: we use cumin seeds (jeera) during tempering.
- Oil: I used sunflower oil. Use any vegetable oil.
- Coriander leaves: use finely chopped fresh coriander leaves as a garnish.
- Salt: to enhance taste.
More Egg Recipes
A few more egg recipes that you will love.
How to make Egg and Peas Curry Step by Step
Step 1: Firstly, hard-boil the eggs, remove the shells and set aside. If using fresh peas, boil them with salt in enough water till they turn slightly soft.
Step 2: Blanch the tomato, remove the skin and chop the blanched tomato.
Step 3: Heat oil in a pan. Season with bay leaf, cinnamon and cumin seeds. Then add the onions and garlic and fry till they turn light brown in color.
Step 4: Add the chopped blanched tomato to the pan and stir.
Step 5: Cover and cook the tomatoes for a minute. Add the masala powders along with salt and fry this for a couple of minutes.
Step 6: Then add 3/4 cup water and let it come to a boil. Then add the boiled peas and egg halves. Let this simmer for 6-7 minutes. Remove from heat.
Step 7: Garnish with finely chopped coriander leaves. Egg and peas curry is ready to be served.
Recipe Tips
- Using green peas: use fresh green peas in the recipe. Alternatively you can use frozen green peas.
Ingredients
- 2 eggs / anda
- 1 onion medium-sized
- 1/2 cups matar / green peas(fresh/frozen)
- 1 large tomato
- 1 tsp finely chopped garlic cloves
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 2 tsp coriander powder (dhania powder)
- 1/2 tsp garam masala powder
- 1 bay leaf (tejpatta)
- 1 inch piece cinnamon (dalchini)
- 1/2 tsp cumin seeds (jeera)
- Salt to taste
- 1 tbsp oil
- Coriander leaves for garnishing
Instructions
- Hard-boil the eggs. Remove the shells. Slice each egg into 2 halves and set them aside.
- If using fresh green peas, boil the peas in enough water along with salt till they turn slightly soft. Remove from heat and set aside.
- Blanch the tomato. Peel the skin of blanched tomato and roughly chop it.
- Heat oil in a pan and add bay leaf and cinnamon. Fry for a few seconds and then add the cumin seeds. Once cumin seeds change color, add the finely chopped onions and garlic. Fry the onions till they turn light brown in color.
- Now add the chopped blanched tomato and cover and cook for a minute.
- Then add the turmeric powder, red chilli powder, coriander powder and garam masala powder along with salt. Stir and let this cook for 2 minutes on a medium flame.
- Add 3/4 cup water and let the gravy come to a boil.
- Now add the cooked peas or the frozen peas. Add the eggs and mix well.
- Simmer the gravy on low heat for 6-7 minutes or till it reaches the desired consistency. Remove from heat.
- Garnish egg and peas curry with finely chopped coriander leaves and serve hot with rotis or rice.
Notes
- Substitute fresh green peas with frozen peas. You need to add the frozen peas only when boiling the gravy.
Nutrition Information
More Curry Recipes
A few curry recipes that you can try
- Mushroom Peas Curry – quick and easy mushroom and peas stir fry
- Capsicum Masala Curry – capsicum gravy with peanuts and spices
- Gobi Matar – cauliflower and peas stir fry
- Soya Chunks Curry – easy soya chunks (mealmaker) gravy
Dr HBS Seth says
A very good easy recipe of egg andvpease .will try today forvlunch
Jiya Jesh says
Thank you! It is indeed easy and delicious too. Do try it!