Shikra Dhura Matar Anda Curry

Cuisine: Indian North Indian

Ingredients

For the Eggs

• Boiled Eggs – 8–10 pieces (peeled)
• Red Chili Powder – ½ tsp
• Oil – 1–2 tbsp (for pan-searing)

For the Gravy Base

• Oil – 2–3 tbsp
• Cumin Seeds (Jeera) – 1 tsp
• Whole Dried Red Chilies – 2–3 pieces
• Onions – 2 medium (finely chopped)
• Ginger-Garlic-Chili Paste – 2 tbsp (blend of ginger, garlic, green chilies & fresh coriander)
• Green Peas (Matar) – ½ cup (fresh or frozen)

Liquid & Creamy Elements

• Tomato Puree – ½ cup
• Curd (Dahi) – 3 tbsp (whisked)
• Mint-Coriander Chutney – 2 tbsp (for a fresh, herbal depth)
• Roasted Peanut Paste – ½ cup (Secret Ingredient!)

Spices & Garnish

• Turmeric Powder (Haldi) – ½ tsp
• Red Chili Powder – 1 tsp (adjust to taste)
• Garam Masala – 1 tsp
• Coriander Powder – 1 tsp
• Roasted Cumin Powder – ½ tsp
• Salt – to taste
• Kasuri Methi – 1 tbsp (crushed)
• Fresh Coriander – a handful (chopped)

Instructions

Step 1 – Searing the Eggs

• Make light slits on the surface of the boiled eggs — this helps them absorb the gravy deeply.
• Sprinkle red chili powder over the eggs and mix gently.
• Heat oil in a pan and sear eggs on medium-high heat until they develop a golden-brown, slightly crispy skin. Set aside.

Step 2 – Building the Flavour Base

• Heat 2–3 tbsp oil in a heavy-bottomed kadhai on medium heat.
• Add cumin seeds and whole dried red chilies. Let them splutter for 30 seconds.
• Add chopped onions and sauté until they turn a deep golden brown — this is key to a rich gravy.

Step 3 – Adding Aromatics & Peas

• Stir in the ginger-garlic-chili-coriander paste. Sauté for 1–2 minutes until the raw smell disappears.
• Add the green peas and cook for 2–3 minutes until slightly softened.

Step 4 – Spicing the Gravy

• Lower the heat and add turmeric, red chili powder, coriander powder, roasted cumin powder, garam masala and salt.
• Add a splash of water to prevent the spices from burning. Stir well.
• Pour in the tomato puree and cook until the oil begins to separate from the sides.

Step 5 – Finishing the Shikra Dhura Sauce

• Add the whisked curd and mint-coriander chutney. Stir continuously on low heat to prevent curdling.
• Stir in the roasted peanut paste — this instantly thickens the gravy and adds a rich, nutty aroma.
• Add water to your desired consistency and bring to a gentle simmer.

Step 6 – Final Simmer & Garnish

• Gently place the seared eggs into the bubbling gravy. Cover and simmer for 3–5 minutes.
• Crush kasuri methi between your palms and sprinkle over the curry along with fresh chopped coriander.

Pro Tip: Always whisk the curd before adding and keep the flame on low — this prevents splitting. The roasted peanut paste is the soul of this dish, so don't skip it! Serve hot with Tandoori Roti, Butter Naan or Jeera Rice.