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    Whisk Affair » Recipes » Dal & Curries » Egg Curries » Dhaba Style Anda Matar Masala

    Published: Nov 9, 2022 | Last Updated On: Nov 10, 2022 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Dhaba Style Anda Matar Masala

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    Jump to Recipe

    Make this Dhaba Style Anda Matar Masala in under 30 minutes using a few simple ingredients (gluten-free).

    Here are more egg curry recipes that you may like – Kerala Style Egg Curry, Punjabi Egg Curry, Egg Butter Masala, Kolhapuri Egg Curry, Chettinad Egg Curry, and Mughlai Egg Korma.

    Anda matar masala served in a bowl.
    Jump to:
    • About Dhaba Style Anda Matar Masala
    • Ingredients
    • How To Make Anda Matar Masala
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    About Dhaba Style Anda Matar Masala

    This Dhaba Style Anda Matar Masala is a spicy North Indian curry where pan-fried hard-boiled eggs and green peas are simmered in a spicy onion tomato gravy.

    For the uninitiated, Dhabas are North Indian roadside eateries and they are known for their spicy and flavorful food.

    This gluten-free comes together in under 30 minutes using a few simple ingredients.

    This recipe can easily be doubled or tripled.

    Ingredients

    Anda matar masala ingredients 1
    Anda matar masala ingredients 2
    Anda matar masala ingredients 3
    Anda matar masala ingredients 4

    Eggs – Use organic free-range eggs for the best taste. Having said that, you can opt for any egg variety – white eggs, brown eggs, or country eggs, all work well for this recipe.

    To Pan-Fry The Eggs you will need vegetable oil, turmeric powder, and Kashmiri red chilli powder.

    Green Peas – You can use fresh or frozen green peas.

    Ghee + Oil – I like to use a combination of ghee and oil, as ghee adds a nice rich flavor to the curry. You can use either of them to make the curry.

    Spice Powders – This curry uses basic Indian spice powders such as turmeric powder, Kashmiri red chili powder, coriander powder, cumin powder, and garam masala powder.

    Others – You will also need onions, ginger garlic paste, green chilies, tomatoes, salt, roasted gram flour (besan), Kasuri methi, lime juice, and cilantro (fresh coriander leaves).

    Adjust the green chilies to suit your taste.

    How To Make Anda Matar Masala

    Fry The Eggs

    Peel 5-6 hard-boiled eggs and pat them dry using paper tissues.

    Peeled hard-boiled eggs.

    Make 3-4 slits on one side of the eggs using a paring knife.

    Slits made on the eggs.

    Heat 1 tablespoon oil in a pan over medium heat.

    Oil heating in a pan.

    Add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri red chili powder to the pan and mix with the oil.

    Chili powder and turmeric powder added to the pan.

    Add the eggs to the pan and fry until browned on all sides, rotating frequently to ensure even browning.

    Eggs added to the pan.

    Remove the eggs on a plate and keep them aside.

    Fried eggs.

    Make The Curry

    Add 2 tablespoon ghee and 2 tablespoon vegetable oil to the same pan and heat over medium-high heat.

    More ghee and oil added to the same pan.

    Once the oil and ghee are hot, add 1 cup of chopped onions and fry until lightly browned (6-8 minutes), stirring frequently.

    Onions added to the pan.

    Add 1 tablespoon ginger garlic paste and 2 teaspoon chopped green chilies and saute for another 6-8 minutes until the onions are nicely browned.

    Ginger garlic paste and green chilies added to the pan.

    Add 1 cup of pureed tomatoes and cook for 3-4 minutes, stirring frequently.

    Pureed tomatoes added to the pan.

    Now add

    • 2 teaspoon coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon cumin powder
    • 1 teaspoon salt
    • 1 tablespoon roasted gram flour

    and saute for a minute.

    Spice powders and besan added to the pan.

    Add 1 and ½ cups of green peas, fried eggs, and 1 cup of water and mix well.

    Peas, water added to the pan.
    Eggs added to the pan and mixed well.

    Reduce the heat to low.

    Cover the pan with a lid and cook for 8-10 minutes, until the peas are tender. Stir a few times while cooking.

    Pan covered with a lid.

    Finally, add

    • 1 tablespoon Kasuri methi
    • ½ teaspoon garam masala powder
    • 1 tablespoon lime juice

    and mix well.

    Garam masala, kasuri methi and lime juice added to the pan.

    Garnish with 2 tablespoon chopped cilantro and serve hot.

    Ready anda matar masala garnished with chopped cilantro.

    Serving Suggestions

    Egg Matar Masala tastes best with phulka, tawa paratha, or basmati rice with a side of sliced onions and lemon wedges.

    A few of my other favorite options are – lachha paratha, jeera rice, ghee rice, naan, tandoori roti, or missi roti.

    Storage Suggestions

    It can be stored in an air-tight container for 2-3 days, in the refrigerator. Reheat in a pan or microwave, before serving.

    If you are planning to freeze the curry, freeze it without eggs. Add freshly boiled eggs to the curry while reheating.

    You Might Also Like

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      Dhaba Style Paneer Masala
    • Rajma Masala is a Punjabi curry made using red kidney beans. Cooked beans are simmered in a spicy onion tomato-based gravy. Learn to make this North Indian specialty at home using my easy recipe.
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    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Make this Dhaba Style Anda Matar Masala in under 30 minutes using a few simple ingredients (gluten-free, dairy-free).

    Dhaba Style Anda Matar Masala Recipe

    Make this Dhaba Style Anda Matar Masala in under 30 minutes using a few simple ingredients (gluten-free, dairy-free).
    5 from 1 vote
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Diet: Gluten Free
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 5 people
    Calories: 171kcal
    Author: Neha Mathur

    Ingredients 

    For The Eggs

    • 5-6 hard-boiled eggs
    • 1 tablespoon vegetable oil
    • ¼ teaspoon turmeric powder
    • ½ teaspoon Kashmiri red chili powder

    For The Curry

    • 2 tablespoons ghee
    • 2 tablespoons vegetable oil
    • 1 cup chopped onions
    • 1 tablespoon ginger garlic paste
    • 2 teaspoons chopped green chilies
    • 1 cup pureed tomatoes
    • 2 teaspoons coriander powder
    • ½ teaspoon turmeric powder
    • 1 teaspoon Kashmiri red chili powder
    • ½ teaspoon cumin powder
    • 1 teaspoon salt
    • 1 tablespoon roasted gram flour (besan)
    • 1-½ cups green peas (fresh or frozen)
    • 1 tablespoon Kasuri methi
    • ½ teaspoon garam masala powder
    • 1 tablespoon freshly squeezed lime juice
    • 2 tablespoons chopped cilantro (fresh coriander leaves)
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    Instructions

    Fry The Eggs

    • Peel the eggs and pat them dry using paper tissues.
    • Make 3-4 slits on one side of the eggs using a paring knife.
    • Heat oil in a pan over medium heat.
    • Add turmeric powder and chili powder to the pan and mix with the oil.
    • Add the eggs to the pan and fry until browned on all sides, rotating frequently to ensure even browning.
    • Remove the eggs on a plate and keep them aside.

    Make The Curry

    • Add ghee and oil to the same pan and heat over medium-high heat.
    • Once the oil and ghee are hot, add onions and fry until lightly browned (6-8 minutes), stirring frequently.
    • Add ginger garlic paste and green chilies and saute for another 6-8 minutes until the onions are nicely browned.
    • Add pureed tomatoes and cook for 3-4 minutes, stirring frequently.
    • Now add coriander powder, turmeric powder, red chili powder, cumin powder, salt, and gram flour and saute for a minute.
    • Add green peas, fried eggs, and 1 cup of water and mix well.
    • Reduce the heat to low.
    • Cover the pan with a lid and cook for 8-10 minutes, until the peas are tender. Stir a few times while cooking.
    • Finally, add Kasuri methi, garam masala powder, and lime juice and mix well.
    • Garnish with cilantro and serve hot.

    Video

    https://www.youtube.com/watch?v=jwDKgBtRQXs

    Notes

    This recipe can easily be doubled or tripled.
    Adjust the green chilies to suit your taste.

    Nutrition

    Calories: 171kcal | Carbohydrates: 9g | Protein: 8g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 202mg | Sodium: 557mg | Potassium: 259mg | Fiber: 2g | Sugar: 4g | Vitamin A: 812IU | Vitamin C: 15mg | Calcium: 54mg | Iron: 1mg
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    More Egg Curry Recipes

    • Kerala Style Egg Curry (Mutta Curry) is a spicy egg curry made in almost all Keralan homes. It can be made with or without coconut milk. Serve it with appam or rice for a hearty meal (gluten-free).
      Kerala Style Egg Curry (Mutta Curry)
    • This Punjabi Egg Curry (Anda Curry) is a flavorful curry where hard-boiled eggs are simmered in an onion- tomato based gravy. Make it in under 30 minutes using simple ingredients (gluten-free).
      Punjabi Egg Curry (Anda Curry)
    • Boiled Egg Bhurji is a take on the classic egg bhurji recipe where instead of adding raw eggs to the masala, boiled eggs are used. Make it for a delicious breakfast or evening snacks.
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    • Egg Bhurji (Anda Bhurji) is Indian spiced scrambled eggs. Packed with flavors and nutrition, this dish comes together in under 20 minutes using simple ingredients. I use a secret ingredient to make this egg bhurji recipe out of this world. Do check it out!
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