Servings: 4
Difficulty Level: Easy
Ready in: 30 Minutes

When you just have 30 minutes to make a meal, why not make this delicious dish of peas and curried eggs? It’s so satisfying, yet still very healthy… perfect for vegetarians and those who eat gluten-free.

Ingredients:

  • 4 boiled eggs, peeled and halved lengthwise
  • ½ teaspoon ground turmeric
  • 3 tablespoons oil or butter
  • 1 bay leaf
  • 2 chopped onions
  • 1 teaspoon minced garlic
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons garam masala
  • ½ teaspoon chili powder
  • 125 grams of peeled and chopped canned tomatoes
  • 1 tablespoon of tomato puree concentrate
  • 125 ml. water
  • 125 grams paneer, cubed (optional)
  • ¼ teaspoon salt
  • 1 tablespoon yogurt
  • 80 grams frozen peas
  • 2 tablespoons fresh coriander, chopped

Preparation

1
Melt the oil or butter in a saucepan over medium heat and sprinkle both sides with turmeric. Brown the eggs until golden, stirring continuously. Set them aside to cool.
2
Sauté the bay leaf, onion, and garlic, stirring frequently until the mixture reduces and has a golden tone. Add garam masala, coriander, and chili powder and cook just until it becomes fragrant.
3
Add the chopped tomato, tomato puree, and water to the pan. Cover and cook for 5 minutes.

4Now, it’s time to add the eggs, paneer (optional), yogurt, salt, and peas. Cook for 5 additional minutes.

5Remove the bay leaf and garnish with the finely chopped cilantro.

6
Serve hot over white rice.

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