Step 1: Heat Oil and Fry Onions

Take a kadai (wok) and add 1 tablespoon of oil. Heat the oil. Once hot, add the 2 fine chopped onions and fry them until they turn light brown.

Step 2: Add Ginger Garlic Paste and Salt

Add 2 teaspoons of ginger garlic paste to the frying onions. Continue to fry for a short while. Then, add a little salt and mix well, frying until the onions are slightly browned.

Step 3: Incorporate Dry Spices

Reduce the flame to low. Add 2 teaspoons of coriander powder, 1 teaspoon of jeera powder, 2 teaspoons of garam masala, 1/2 teaspoon of pepper powder, and 1 teaspoon of turmeric powder. Mix all the spices well with the onions. Increase the flame to medium and fry for a few minutes.

Step 4: Fry Masala with Water

Add a small amount of water to the mixture and continue frying. Keep frying and adding small amounts of water intermittently until the oil starts to separate from the masala. This process enhances the color and flavor of the gravy.

Step 5: Add Red Chili Paste and Tomato Puree

Add the nice paste of 10 red chilies (soaked and blended with star anise) to the kadai. Fry continuously on high flame until the oil separates. Then, add the tomato puree and continue frying until the oil separates again, ensuring to stir constantly.

Step 6: Add Green Peas and Water

Add 1 bowl of boiled green peas to the gravy and mix well. Once the oil separates again after adding the peas, pour in 1 cup of water. Add some fine chopped coriander leaves and mix everything thoroughly. Bring the gravy to a boil on high flame.

Step 7: Prepare Eggs and Simmer

While the gravy is simmering, prick the 4 boiled eggs all over with a toothpick. Once the gravy comes to a boil, carefully add the pricked eggs one by one into the gravy. Spoon some gravy over the eggs. Reduce the flame to low, cover the kadai, and let it simmer for 5 minutes to allow the flavors to meld.

Step 8: Serve the Curry

After 5 minutes, remove the lid. The egg green peas curry is now ready. Garnish with additional fine chopped coriander leaves before serving. Enjoy this delicious curry with your choice of bread or rice.

• Soak red chilies for at least 30 minutes before grinding to achieve a smooth paste and vibrant color.

• Fry the masala thoroughly, adding small amounts of water periodically, until the oil separates to ensure a rich flavor and deep color.

• Prick the boiled eggs with a toothpick before adding them to the gravy so they absorb the flavors better.

• For a heartier meal, you can add boiled and cubed potatoes along with the green peas.

• Adjust the spice level by increasing or decreasing the number of red chilies and pepper powder according to your preference.

• Add a splash of coconut milk towards the end for a creamier texture and a subtle South Indian twist.