Ingredients

The following ingredients have 4 Servings
  • 5 large eggs (boiled)
  • 1/4 cup green peas (I used frozen peas)
  • 1 tablespoon oil (I used vegetable oil)
  • 1/2 teaspoon cumin seeds
  • 1/4 teaspoon mustard seeds
  • 2 cloves
  • 4-5 peppercorns
  • 2 medium red onion (finely chopped)
  • 3 medium tomatoes (pureed)
  • 2 green chili (finely chopped)
  • 1 inch ginger (chopped and then crushed)
  • 3-4 garlic cloves (chopped and then crushed)
  • 1/4 teaspoon turmeric powder
  • 1/2 teaspoon kashmiri red chili powder
  • 1/4 teaspoon garam masala
  • 1.5 teaspoon coriander powder
  • 1 cup water (or adjust to how thick or thin you want the curry to be)
  • 2 tablespoons chopped cilantro
  • salt (to taste)

Instruction

  • Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.
  • Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.
  • Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.
  • Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.
  • Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.
  • Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.
  • Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.
  • Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat.
  • Add chopped cilantro, cover the pan and simmer for another 2 minutes.
  • Serve egg curry with any bread of your choice. It also tastes great with rice.