Egg and Peas Sabji is a simple, comforting home-style dish made with scrambled eggs, green peas, and everyday spices. This quick sabji is lightly spiced, fresh, and versatile, making it perfect for serving with roti, bread, or even as a sandwich filling.
- Serves: 4 People
- Prep Time: 15 minutes
- Cooking: 20 minutes
- Difficulties: supereasy
Ingredients
For Cooking
- 8 units Eggs
- 160 grams Green peas
- 1 unit Onion, finely chopped
- 1 unit Tomato, chopped
- 5 cloves Garlic
- 2 units Fresh garlic cloves
- 1 inch piece Fresh ginger
- 4 units Green chillies
- 1 cup Fresh fenugreek leaves (methi)
- 2 tablespoons Cooking oil
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Turmeric powder
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Asafoetida (hing)
- 1 teaspoon Fenugreek seeds
- 1 tablespoon Ghee
For Dressing
Nutritional Information
-
Calories
340 kcal -
Fat
22 g -
Carbohydrates
10 g -
Protein
22 g -
Fiber
4 g -
Sugar
4 g -
Sodium
520 mg
Procedure
-
8 minutesMark As Complete
Prepare the base masala
Heat oil in a pan over medium heat and add the cumin seeds, allowing them to sizzle briefly. Add the ginger, garlic, and green chillies, cooking gently until fragrant. Stir in the chopped onions and salt, cooking until the onions soften and turn lightly golden.
-
5 minutesMark As Complete
Cook tomatoes and spices
Add the chopped tomatoes and cook until they soften and blend into the onion mixture. Stir in turmeric powder, coriander powder, garam masala, hing, and fenugreek seeds, mixing well. Cook the spices for a couple of minutes until the oil begins to release.
-
5 minutesMark As Complete
Add peas and simmer
Add the green peas to the pan and mix them thoroughly with the masala. Cook for a few minutes until the peas are heated through and lightly tender, stirring to prevent sticking. Add the ghee to enhance flavour and richness.
-
5 minutesMark As Complete
Scramble the eggs
Crack the eggs directly into the pan and stir continuously to scramble them evenly with the masala. Cook until the eggs are just set and well coated in spices, ensuring the mixture remains soft and moist.
-
2 minutesMark As Complete
Finish with fresh methi
Add the fresh fenugreek leaves and gently mix them through the sabji. Cook briefly until the leaves wilt and release their aroma, then turn off the heat and allow the flavours to settle before serving.
