Dhaba Style Anda Matar Masala

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.

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

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.

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

Heat 1 tablespoon oil in a pan over medium heat.

Add ¼ teaspoon turmeric powder and ½ teaspoon Kashmiri red 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 2 tablespoon ghee and 2 tablespoon vegetable oil to the same pan and heat over medium-high heat.

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

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.

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

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.

Add 1 and ½ cups of 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

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

and mix well.

Garnish with 2 tablespoon chopped cilantro and serve hot.

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.

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