Step 1

Heat oil in a pan on medium heat. Once oil is hot, add cloves and peppercorn.

Step 2

Saute for few seconds till fragrant and then add cumin seeds and mustard seeds. Wait till cumin seeds sizzle and mustard seeds start popping out.

Step 3

Add chopped onions now and cook for 2-3 minutes or till they start turning light brown in color.

Step 4

Add garlic, ginger and green chili and mix. Cook for another 2 minutes or till raw smell of ginger and garlic goes away.

Step 5

Add pureed tomatoes and mix. Cover the pan and cook for 5 minutes on medium heat.

Step 6

Open the pan and add salt, coriander powder, turmeric powder, garam masala powder and kashmiri red chili powder. Cover the pan again and cook for another 6-7 minutes.

Step 7

Once the tomatoes and spices are nicely cooked, add 1 cup of water to the pan. Add less water for a thicker consistency or more for thinner.

Step 8

Add boiled eggs, green peas [I used frozen] and mix. Simmer the curry for 5-6 minutes on medium-low heat.

Step 9

Add chopped cilantro, cover the pan and simmer for another 2 minutes.

Step 10

Serve egg curry with any bread of your choice. It also tastes great with rice.