Spiced Peas with Eggs Recipe – Authentic Indian Matar Anda

Last Updated on 2 months by Neha Deshmukh

Spiced Peas with Eggs Recipe – Authentic Indian Matar Anda

Hey everyone! Today I’m sharing a super simple, yet incredibly flavorful dish that’s been a staple in my family for years – Matar Anda, or Spiced Peas with Eggs. It’s comfort food at its finest, packed with warming spices and a lovely little kick. Honestly, it’s one of those recipes I first made when I was just starting to experiment in the kitchen, and it always turns out delicious. It’s perfect for a quick weeknight dinner or a festive snack. Let’s get cooking!

Why You’ll Love This Recipe

This Matar Anda recipe is a winner for so many reasons. It’s ready in under 20 minutes, making it ideal when you’re short on time. The combination of sweet peas, flavorful spices, and protein-packed eggs is just divine. Plus, it’s a fantastic way to use up any leftover hard-boiled eggs! It’s a little taste of India that’s easy to recreate at home.

Ingredients

Here’s what you’ll need to make this delightful dish:

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 16 ounce (about 450g) frozen peas
• Salt to taste (about ½ – 1 teaspoon)
• Dried mango powder (amchur) to taste (about ½ – 1 teaspoon)
• Garam masala to taste (about ½ – 1 teaspoon)
• Cayenne pepper to taste (a pinch or more, depending on your spice preference)
• Black pepper to taste (about ¼ teaspoon)
• 1 cup onion masala
• 2 hard-boiled eggs, sliced
• Fresh cilantro, for garnish
• Paprika, for garnish

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

• Amchur – Dried Mango Powder: This is what gives the dish its signature tangy flavor! It’s a staple in North Indian cuisine. If you can’t find it, you can try substituting with a squeeze of lemon juice, but it won’t be quite the same.
• Garam Masala Blend: Garam masala isn’t a single spice, but a blend! Every family has their own version. You can find pre-made blends at most Indian grocery stores, or even make your own.
• Onion Masala – Regional Variations: This is where things get interesting! Onion masala is a fried onion paste, and the flavor varies depending on the region. Some are sweeter, some are spicier. You can find it pre-made, or easily make your own by slowly frying sliced onions until golden brown and then blending them into a paste.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Heat the oil in a pan over medium heat. Once it’s shimmering, add the cumin seeds. Listen for them to sizzle and pop – that’s when you know they’re ready!
2. Add the frozen peas, salt, dried mango powder, garam masala, cayenne pepper, black pepper, and onion masala to the pan.
3. Stir-fry everything together for 2-3 minutes, until the peas are cooked through and nicely coated in all those wonderful spices. You want them heated through, but still slightly vibrant in color.
4. Transfer the spiced peas to a serving platter.
5. Arrange the sliced hard-boiled eggs on top of the peas.
6. Garnish generously with fresh cilantro and a sprinkle of paprika for a pop of color.
7. Serve warm and enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcrowd the pan! This will steam the peas instead of stir-frying them.
• Taste as you go! Adjust the spices to your liking.
• For extra flavor, you can add a pinch of turmeric powder along with the garam masala.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: My family loves a good kick, but you can easily reduce the amount of cayenne pepper or omit it altogether for a milder flavor.
• Vegan Adaptation – using tofu scramble: Swap the eggs for a crumbled tofu scramble seasoned with turmeric and black salt (kala namak) for an eggy flavor.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, but always double-check the ingredients in your garam masala and onion masala to ensure they haven’t been processed with any gluten-containing ingredients.
• Festival Adaptation – Holi snack: This is a popular snack during Holi! You can serve it in small bowls for easy snacking.

Serving Suggestions

Matar Anda is delicious on its own, but it also pairs well with:

• Warm roti or naan bread – perfect for scooping up all those flavorful peas!
• A side of raita (yogurt dip) to cool down the spice.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving. The eggs might become a little rubbery upon reheating, but it will still taste great!

FAQs

Let’s answer some common questions:

• What is Amchur and can I substitute it? Amchur is dried mango powder, adding a tangy flavor. Lemon juice is the closest substitute, but use sparingly.
• Can I use fresh peas instead of frozen? Absolutely! About 1 cup of shelled fresh peas works well. You might need to cook them for a minute or two longer.
• What type of oil is best for this recipe? I prefer using vegetable oil or sunflower oil, but you can also use mustard oil for a more authentic flavor.
• How can I adjust the spice level? Start with a small pinch of cayenne pepper and add more to taste.
• Is Onion Masala different from onion powder? Yes! Onion masala is a paste made from slowly fried onions, offering a deeper, sweeter flavor than onion powder.

Enjoy making this delicious Matar Anda! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!