Egg Drop Curry
Egg drop curry is basically made with eggs cooked in a thick onion and tomato-based gravy. The gravy is made by tempering whole spices like bay leaf, black cardamom, and cumin seeds in hot oil along with finely chopped onions. Chopped ginger and garlic are also added and fried until they turn golden. Slight tanginess comes from the tomato paste added to the rich masala cooked slowly to enhance its flavor. Water is added and brought to a boil when the eggs are carefully cracked into it.
Ingredients
- 6 eggs
- 1 cup onion finely chopped
- 2 pieces tomatoes paste
- 1 tsp ginger finely chopped
- 1 tsp garlic finely chopped
- 2 pieces black cardamom whole pods
- 1 piece bay leaf
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin powder
- 1.5 tsp coriander powder
- 1 tsp garam masala powder
- 2 tbsp cooking oil
- 2.5 cups water
- Salt to taste
- Coriander leaves a few, finely chopped
Instructions
- Fry 2 pieces of black cardamom (whole pods), 1 piece of bay leaf, and 1 tsp of cumin seeds in 2 tbsp cooking oil. Then add 1 tsp ginger and 1 tsp garlic, both finely chopped.
- Add and fry 1 cup of finely chopped onion to golden.
- Add ½ tsp of turmeric powder, 1 tsp of red chili powder, 1 tsp of cumin powder, 1.5 tsp of coriander powder, and 1 tsp of garam masala powder. Add the paste of 2 tomatoes. Cover and cook.
- Add 2.5 cups of water and salt to taste.
- When it boils, crack 6 eggs in different places. Check doneness after 7 minutes.
- Add a few finely chopped coriander leaves. Mix and transfer to a serving bowl.
- Your tasty and spicy homemade egg drop curry is ready.
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Notes
You may replace finely chopped ginger and garlic with their paste but I prefer them to be chopped.
Do not add onion paste to make this dish. The essential flavor comes from chopped onions which improve both taste and texture of egg drop curry.
The powdered spices should be fried for thirty seconds at a temperature on a medium to low flame.
I prefer using fresh tomato paste. However, you can use chopped tomatoes as well.
Cover and cook the masala on a low flame always so that it does not burn. Stir in between.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Drop Curry
Amount per Serving
Calories
306
Calories from Fat 198
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
5
g
Monounsaturated Fat
10
g
Cholesterol
558
mg
186
%
Sodium
233
mg
10
%
Potassium
321
mg
9
%
Carbohydrates
7
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
20
g
40
%
Vitamin A
978
IU
20
%
Vitamin C
4
mg
5
%
Calcium
118
mg
12
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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