Egg Curry with Green Peas
A winter favorite curry combining hard-boiled eggs with fresh green peas in a spiced onion-based gravy. The eggs are prepared similarly to a doopiaja curry, with the peas simmered until tender.
Ingredients
- 6 large Eggs, hard-boiled, shelled, and halved (Can use 8 eggs for a larger batch)
- 1.5 cups Green peas, fresh or frozen (English green peas preferred when in season)
- 3 tablespoons Ghee or clarified butter (Can substitute with vegetable oil)
- 2 medium Onions, thinly sliced (For frying until golden)
- 1 teaspoon Turmeric powder
- 1 teaspoon Red chili powder (Adjust to taste)
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Ground garlic or garlic paste
- 1 teaspoon Ground coriander
- 0.5 teaspoon Ground cumin
- 1 cup Water (Less than for chicken curry since eggs are pre-cooked)
- 1 teaspoon Salt (To taste)
More recipes using Eggs
Egg Curry
Hard-boiled eggs simmered in a rich, spiced curry sauce with fried onions and ghee, using the traditional doopiaja method where onions are fried, then chopped and added back to create a thick, flavorful gravy.
Egg Curry with Chana Dal
A flavorful egg curry made with chana dal (split chickpeas), where the dal is curried first and hard-boiled eggs are added near the end of cooking for a hearty, protein-rich dish.
Egg Curry with Chunna Ka Dal (Chana Dal)
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Egg Burji
A flavorful and spicy Indian dish made with scrambled eggs, onions, tomatoes, and a blend of spices, perfect for breakfast, lunch, or dinner.
Instructions
- 1Place eggs in a pot, cover with cold water, bring to a boil, then reduce heat and simmer for 10 minutes. Transfer to cold water, peel, and cut each egg in half lengthwise. Set aside.
- 2Heat ghee in a large pan or skillet over medium-high heat. Add the sliced onions and fry, stirring frequently, until golden brown and caramelized, about 8-10 minutes.
- 3Reduce heat to medium-low. Add turmeric, chili powder, ground ginger, ground garlic, ground coriander, ground cumin, and salt to the fried onions. Stir well and cook for 2 minutes until fragrant, adding a splash of water if the spices begin to stick.
- 4Add the water and green peas to the pan. Stir well to combine with the spiced onion mixture. Bring to a gentle boil.
- 5Reduce heat to low, cover the pan, and let the curry simmer gently until the peas are completely tender, about 15-20 minutes. Stir occasionally to prevent sticking.
- 6Gently add the halved hard-boiled eggs to the curry, arranging them cut-side up if desired. Simmer for an additional 3-5 minutes to heat the eggs through and allow them to absorb the flavors. Adjust seasoning if needed.
- 7Serve hot with rice or bread. The curry should have a thick, rich gravy coating the eggs and peas.
