Dhaba Style Anda Matar Masala

5 from 1 vote

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

Anda matar masala served in a bowl.
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About Dhaba Style Anda Matar Masala

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

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.

You may like more egg curry recipes

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 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, 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

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, frequently rotating 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 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 freshly squeezed lime juice

and mix well.

Check for salt and add more if needed.

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, 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.

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Make this Dhaba Style Anda Matar Masala in under 30 minutes using a few simple ingredients (gluten-free, dairy-free).
5 from 1 vote

Dhaba Style Anda Matar Masala Recipe

Make this Dhaba Style Anda Matar Masala in under 30 minutes using a few simple ingredients.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 5 people

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)
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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.
  • Check for salt and add more if needed.
  • Garnish with cilantro and serve hot.

Video

YouTube video

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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