Egg Peas Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 6 eggs, boiled, shelled and cut into four peices
  • 1 tbsp oil
  • 2 large onions, sliced thinly
  • ½ tsp cumin powder
  • ½ tsp mustard seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 green chillies, slit
  • ½ cup frozen green peas
  • ½ tsp red chilli powder
  • 1 tsp turmeric powder
  • 3 tbsp tomato paste
  • ½ cup milk
  • 1 cup water
  • ½ tsp garam masala powder
  • Salt to taste
  1. Heat oil in a saucepan. Saute the onion with a pinch of salt till it becomes golden brown.
  2. Add the cumin powder and mustard seeds and saute for a couple of minutes.
  3. Add in the pastes and the green chillies and saute for five minutes.
  4. Add in the green peas, chilli powder and turmeric powder and cook for another five minutes till the raw smell of the masalas are gone.
  5. Now add in the tomato paste, the milk and ½ cup of water and cook on low flame till the mixture boils.
  6. Add in the cut eggs and the remaining water, adjust salt and leave on low flame for another 5 minutes.
  7. Sprinkle in the garam masala powder and switch off the flame.
  8. Serve warm with chapathis!
1. I am sure coconut milk would also taste awesome if replaced instead of milk.
2. The curry is quite dry, add more water if more curry is required.
Recipe by The Big Sweet Tooth at