Egg curries are always a favorite at home, and this peas egg curry is a perfect blend of spice and richness. The combination of soft green peas, boiled eggs, and a flavorful coconut-based gravy makes this dish a comforting side for chapati, dosa, or even plain rice. The masala is packed with warm spices that give it a delicious aroma, and the eggs soak up all the flavors beautifully.

I love making this curry on busy weekdays when I want something wholesome yet easy. The creamy texture from the coconut milk and the slight sweetness from the peas balance the spices perfectly. Plus, it is a great way to include protein and fiber in a meal without much effort.

Let’s Talk About Ingredients

• Green Peas – Adds a slight sweetness and texture. Can use fresh or frozen.
• Boiled Eggs – Protein packed and absorbs flavors well.
• Tomatoes & Onions – The base of the curry, giving depth and taste.
• Spices – Cinnamon, cardamom, cloves, fennel, and chili powders bring warmth and aroma.
• Coconut Milk – Gives a creamy consistency and balances the spices.

Detailed Recipe

Video Recipe

Step-by-Step Instructions with photo guide

Boil ½ liter water in a pan, add 300g peas and ½ tsp salt. Cook until soft, strain, and keep aside.

Heat 1 tbsp oil in a pan, add:

• 1-inch cinnamon
• 2 cloves
• 2 cardamom pods
• 1 tsp fennel seeds
• Mix once and add 2 chopped tomatoes. Cook for a minute.

Add spices:

• ¼ tsp turmeric powder
• ½ tsp chili powder
• 1 tbsp Kashmiri chili powder
• 1 tbsp coriander powder
• ¼ tsp salt
• Mix well and cook till tomatoes are soft. Cool and grind to a paste.

Heat 1 tsp coconut oil in a kadai, sauté:

• 4 garlic cloves (chopped)
• ½-inch ginger (chopped)
• 1 green chili (chopped)
• Cook for a minute, then add 2 finely chopped onions. Fry until brown.

Add the prepared masala with ½ cup water (rinse out the masala bowl). Cook partially covered on medium heat for 10 minutes. Stir occasionally.

Once oil separates, add cooked peas and ½ cup water. Let it boil.

Make slits in 3 boiled eggs and add them to the curry. Cover them with the gravy and let cook for a few minutes.

Add 1 cup thin coconut milk and mix well.

Add 2 roughly chopped tomatoes and let them cook halfway.

Finally, garnish with chopped coriander leaves and serve hot with chapati.

Expert Tips

• Use fresh peas for better flavor, but frozen works too.
• Kashmiri chili powder gives a bright red color without too much heat.
• Making slits in eggs helps them absorb the masala.
• Do not overcook the coconut milk to retain its creamy texture.

FAQs

1. Can I make this curry without eggs?
Yes, you can replace eggs with paneer or potatoes for a vegetarian version.

2. What can I serve with this curry?
It pairs well with chapati, parotta, dosa, or even plain rice.

3. How do I make it spicier?
Increase the green chili or regular chili powder as per your preference.

4. Can I use thick coconut milk instead of thin?
Yes, but dilute it with a little water to avoid overpowering the spices.

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Disclaimer

The nutritional information and health benefits mentioned are sourced from various online references and are for informational purposes only. Please consult a healthcare professional or nutritionist for personalized advice.