Peas And Curry Eggs recipe


  • 4 hard boiled eggs
  • 1/4 tbsp of turmeric
  • 3 tbsp of oil
  • 1 bay leaf
  • 2 minced onions
  • 1 tbsp of minced garlic
  • 1 1/2 tbsp of minced coriander
  • 1 1/2 tbsp of garam masala
  • 1/2 tbsp of powdered chili
  • 4.5 oz of "pelati" tomato (or tomato sauce)
  • 1 tbsp. of tomato concentrate
  • 125 ml of water
  • 4.5 oz of diced and roasted ricotta cheese
  • 1/4 tbsp of salt
  • 1 tbsp. of yogurt
  • 2.5 oz of frozen peas
  • 2 tbsp of fresh coriander leaves

Cooking Instructions

Remove the shells from the eggs and coat them with the turmeric; melt the ghee in a saucepan over medium flame, fry them until the eggs are browned stirring constantly.

Fry the bay leaf, onion and garlic stirring frequently until the mix is reduced and has a golden tone; add the garam masala, coriander and chili pepper powder and wait until it emits a scent.

Pour the processed tomato, tomato puree and water; cover for 5 minutes and add the eggs, ricotta cheese, yogurt, salt and peas. Cook everything for 5 minutes.

Remove the bay leaf and season it with the minced coriander. Serve immediately.

23 Feb 2011     910 views     NON-Vegetarian       Curries > Vegetables

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