Anda Matar Masala Recipe (Dhaba Style)
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Make this Dhaba-Style Anda Matar Masala in under 30 minutes with a few simple ingredients.
You may like more egg curry recipes: Kerala Style Egg Curry, Punjabi Egg Curry, Egg Butter Masala, Kolhapuri Egg Curry, and Chettinad Egg Curry.
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Table of Contents
Anda is egg, and matar is peas in Hindi. Anda Matar masala is a spicy North Indian curry in which pan-fried hard-boiled eggs and green peas are simmered in a spicy onion-tomato gravy. In this post, I am sharing a Dhaba-style recipe to make this dish.
For the uninitiated, Dhabas are North Indian roadside eateries known for their spicy and flavorful food. Right from Punjabi Yellow Dal Tadka, Dal Makhani, Tandoori Roti, and Paneer Masala to this spicy egg curry, the food served at dhabas is loaded with flavors.
This gluten-free egg curry recipe comes together in under 30 minutes using simple ingredients. You can easily double or triple it, too.
Ingredients
- 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 oil, turmeric powder, and Kashmiri red chilli powder.
- Green Peas – You can use fresh or frozen green peas.
- Ghee + Oil – I like using a combination of ghee and oil, as ghee adds a rich flavor to the curry. You can use either of them to make the curry.
- Spice Powders – This curry uses basic Indian spice powders, including turmeric, Kashmiri red chili, coriander, cumin, and garam masala.
- Others – You will also need onions, ginger garlic paste, green chilies, tomatoes, salt, roasted gram flour (besan), Kasuri methi, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
Adjust the green chilies to suit your taste.
How To Make Anda Matar Masala
Fry The Eggs
Step 1: Peel 5-6 hard-boiled eggs and pat them dry using paper towels.
Step 2: Make 3-4 slits on one side of the eggs using a paring knife.
Step 3: Heat 1 tablespoon oil in a pan over medium heat.
Step 4: Add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri red chili powder to the pan and mix with the oil.
Step 5: Add the eggs to the pan and fry until browned on all sides, frequently rotating to ensure even browning.
Step 6: Remove the eggs to a plate and keep them aside.
Make The Curry
Step 7: Add 2 tablespoon ghee and 2 tablespoon oil to the same pan and heat over medium-high heat.
Step 8: Once the oil and ghee are hot, add 1 cup of chopped onions and fry until lightly browned (6-8 minutes), stirring frequently.
Step 9: Add 1 tablespoon ginger-garlic paste and 2 teaspoon chopped green chilies, and sauté for another 6-8 minutes until the onions are nicely browned.
Step 10: Add 1 cup of pureed tomatoes and cook for 3-4 minutes, stirring frequently.
Step 11: Now add the following ingredients to the pan and saute for a minute.
- 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
Step 12: Add 1 and ½ cups of green peas, fried eggs, and 1 cup of water, and mix well.
Step 13: Reduce the heat to low.
Step 14: Cover the pan with a lid and cook for 8-10 minutes, until the peas are tender. Stir a few times while cooking.
Step 15: Finally, add the following ingredients to the pan and mix well.
- 1 tablespoon Kasuri methi
- ½ teaspoon garam masala powder
- 1 tablespoon freshly squeezed lime juice
Step 16: Check for salt and add more if needed.
Step 17: Garnish with 2 tablespoon chopped cilantro and serve hot.
Serving Suggestions
Egg Matar Masala tastes best with phulka, plain 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 the refrigerator in an air-tight container for 2-3 days. 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.
Other Egg Recipes We Recommend
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Anda Matar Masala Recipe
Ingredients
For The Eggs
- 5-6 hard-boiled eggs
- 1 tablespoon oil
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
For The Curry
- 2 tablespoons ghee
- 2 tablespoons oil
- 1 cup chopped onions
- 1 tablespoon ginger garlic paste
- 2 teaspoons chopped green chilies
- 1 cup pureed fresh 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 and 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)
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.
- Check for salt and add more if needed.
- Garnish with cilantro and serve hot.