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Egg Drop Curry

By: Amritha
Region: Indian
Dish:Non Vegetarian - Egg
Servings: 3
Time to Prepare: 30 Mins


• Oil – 2 Tbsp
• Cumin Seeds – 1 1/2 Tsp
• Red Onions, Chopped – 2 Medium
• Ginger Garlic Paste – 2 Tbsp
• Tomatoes, Chopped – 2 Small
• Tomato Puree – 1/4 Cup
• Green Chili, Slit – 2
• Red Chili Powder – 2 Tsp Or As Per Taste
• Turmeric Powder – 1/4 Tsp
• Salt To Taste
• Eggs – 3 Or 4
• Garam Masala Powder – 1/2 Tsp
• Water – 1/8 Cup Or More If Needed
• Dried Fenugreek Leaves (Kasuri Methi) – 1 1/2 Tbsp
• Chopped Coriander Leaves For Garnish


1. Heat 2 tbsp oil in a heavy-bottomed pan on a medium heat. When the oil is hot add cumin seeds.
2. Once the cumin seeds start to splutter add chopped onions and sauté for 3-4 minutes or until onions are translucent.
3. Add ginger-garlic paste and sauté for a minute.
4. Now add chopped tomatoes and sauté for 4 minutes or until the tomatoes are cooked and mushy.
5. Once the tomatoes become soft add the tomato puree and stir well. Cook for 2 minutes.
6. Now add green chilies and stir well. Cook for another minute.
7. Add the red chili powder, turmeric powder, salt, garam masala powder, 1/8 cup of water and stir well. Cook for 3 minutes.
8. Crush Kasuri methi between your palms and add it to the tomato masala.
9. Mix well and let it cook for about 2 minutes.
10. Now reduce the heat to medium-low, and slowly break the eggs into the pan, one by one.
11. Cover and cook eggs for 5 minutes.
12. If you think masala has become very dry then add about 2-3 tbsp water on the edges of the pan and stir lightly with a spoon. (Remember not to touch eggs or add water on top of the eggs.)
13. Cover and cook for 5 more minutes.
14. Turn off the heat and let it rest a few minutes before serving.

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