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Egg Peas Curry

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Rafeeda


  • 6 eggs boiled, shelled and cut into four peices
  • 1 tbsp oil
  • 2 large onions sliced thinly
  • 1/2 tsp cumin powder
  • 1/2 tsp mustard seeds
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 3 green chillies slit
  • 1/2 cup frozen green peas
  • 1/2 tsp red chilli powder
  • 1 tsp turmeric powder
  • 3 tbsp tomato paste
  • 1/2 cup milk
  • 1 cup water
  • 1/2 tsp garam masala powder
  • Salt to taste


  • Heat oil in a saucepan. Saute the onion with a pinch of salt till it becomes golden brown.
  • Add the cumin powder and mustard seeds and saute for a couple of minutes.
  • Add in the pastes and the green chillies and saute for five minutes.
  • 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.
  • Now add in the tomato paste, the milk and 1/2 cup of water and cook on low flame till the mixture boils.
  • Add in the cut eggs and the remaining water, adjust salt and leave on low flame for another 5 minutes.
  • Sprinkle in the garam masala powder and switch off the flame.
  • 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.