SugarRoti Eggs & Peas Curry Recipe

15m

Prep Time

40m

Cook Time

55m

Total Time

Our SugarRoti Eggs & Peas Curry Recipe, also known as egg masala or anda masala, is a healthy update to a traditional Indian dish. With just a few simple fresh ingredients, you can quickly make this egg curry dish when you don’t have much on hand. Peas and the richness of the hard-boiled eggs together with the uniquely

Spice Level

Ingredients

• 4 hard-boiled eggs, quartered
• 1 SugarRoti Egg Nu Spice Package
• 3 tablespoons olive oil or ghee (clarified butter)
• 1 medium yellow onion (approx. 2 cups), finely chopped
• 1 medium tomato (approx. 1 cup), finely chopped
• ½ cup water
• 2 cups peas (fresh or frozen, both work great)

optional

• medium serrano chili, sliced or finely chopped (remove seeds for a milder spice)
• sour cream or yogurt, to taste
• ¼ cup fresh cilantro, finely chopped

Preparation

1. Hard boil the eggs:
   

   - Place 4 eggs in a small saucepan, cover with cold water and bring a rolling boil over high heat
   - Remove from heat and cover (15 min)
   - Transfer eggs to a bowl of ice water (1-2 min)
   - Peel eggs and cut into quarters

2. Heat oil in a large saucepan over medium heat. Add SugarRoti Egg Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
3. Add onions and serrano. Sauté until onions are tender. Add tomatoes and water and simmer until tender (10-15 min).
4. Gently mix in peas, top with quartered hard-boiled eggs and spoon sauce over eggs. Simmer until eggs are warmed through (2-3 min).
5. Remove bay leaf, cardamom pods, and cloves. Stir in sour cream or yogurt and garnish with fresh cilantro before serving.

*Leftovers can be refrigerated up to 3 days or frozen