Egg Drop Curry Recipe - Andhra-Style Poached Egg Curry

This 30 minutes Egg Drop Curry Recipe or Andhra-Style Poached Egg Curry is a simple and delicious side dish which goes well with steamed rice or chapati.

Recipe Source Link:https://www.mygingergarlickitchen.com/egg-drop-curry-andhra-style-poached-egg-curry-video-recipe/

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RECIPE INGREDIENTS

» Ingredients For Egg Drop Curry:

• 2 tablespoons oil
• 1 1/2 teaspoons cumin seeds / jeera
• 2 medium sized red onions, chopped
• 2 tablespoons ginger garlic paste
• 2 small tomatoes, chopped
• 1/4 cup tomato puree
• 2 green chili, slit
• 2 teaspoons red chili powder or as per taste
• 1/4 teaspoon turmeric powder
• Salt to taste
• 3-4 eggs
• 1/2 teaspoon garam masala powder
• 1/8 cup water or more if needed
• 1 1/2 tablespoons dried fenugreek leaves (kasuri methi)
• Chopped cilantro (coriander) leaves for garnish

RECIPE INSTRUCTIONS

» Make Egg Drop Curry:

1. Heat 2 tablespoons oil in a heavy-bottomed pan on 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. Sprinkle eggs with some roasted cumin powder.
12. Cover and cook eggs for 5 minutes. At this point, ff you think masala has become very dry then add about 2-3 tablespoons 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.) Cover and cook for 5 more minutes.
13. Garnish with chopped cilantro leaves.
14. Turn off the heat and let it rest a few minutes before serving. Serve Hot Egg Drop Curry with jeera rice, or naan.

RECIPE NOTES

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