Monday, March 3, 2014

Peas and egg curry

The pea season is almost over yes they are available in plenty during the winter months, they are so easy and tasty as well.I stored two zipper bags full of them last year in the freezer and I was surprised at how handy they were at times!

This is one such easy curry to go with your breads.

I have to make some gravy/sabji everyday because we are a chapati loving family.So I almost never make similar gravies I just find it interesting to try new ones.The same old masalas and ingredients but prepared differently can also give us a good change in menu.


I have made this curry like an egg drop curry it tasted really nice with the chapatis.


You need

Egg 1 number
Peas shelled and cleaned half cup
Onion 1 large
Tomato 2 small
Whole spices bay leaf 1
Cloves 2
Ginger 1/2 inch piece crushed
Garlic 3 pods crushed 1 tsp
Coriander/dhaniya powder 1 tsp
Turmeric powder/haldi 1/2 tsp
Pepper powder 1/2 tsp
Garam masala 1 tsp
Salt to taste
Water half cup
Oil 2 tablespoon
Curry leaves to garnish
Coriander leaves to garnish


  • Puree onions and tomatoes separately and keep aside.
  • Heat oil in a pan, add the bay leaf and cloves.Add onions puree to this and fry well.
  • Add the crushed ginger and garlic next once the raw smell goes away add the tomatoes and peas.
  • Add a little salt and cover and cook until the tomatoes puree have broken down.
  • Add turmeric powder, garam masala, pepper powder and coriander powder fry well until the spices have cooked.
  • Add half cup of water let it boil.Check for salt now.
  • Beat the egg lightly and pour into the gravy.You can see the egg turning into ribbons.
  • Garnish with curry leaves and coriander leaves.Turn off the heat.
  • Serve peas egg drop curry hot with rotis or chapathis.






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