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Before you jump to Egg Drop/Poached Egg Curry recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
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We hope you got insight from reading it, now let’s go back to egg drop/poached egg curry recipe. You can cook egg drop/poached egg curry using 25 ingredients and 14 steps. Here is how you cook that.
The ingredients needed to cook Egg Drop/Poached Egg Curry:
- Get Whole Dry Spices:
- Get 1 inch cinnamon stick
- Take 1 bay leaf
- Prepare 3-4 cloves
- You need Powder Spices
- Prepare 1 teaspoon turmeric powder
- Prepare 1 teaspoon red chilli powder
- Take 1/2 teaspoon asafoetida
- You need 1 teaspoon cumin powder
- Provide 1 tablespoon coriander powder
- Take 1 tablespoon garam masala
- Provide 1 teaspoon crushed black pepper
- Provide 1/2 teaspoon nutmeg powder (optional)
- Use Other Ingredients
- Use 1 small onion finely chopped
- Prepare 1 small tomato finely chopped
- Get 1 slit green chilli (optional)
- Use 1 teaspoon minced garlic/paste
- Provide 1 teaspoon minced ginger/paste
- Use 1 cup water
- Provide 1/4 cup milk (optional)
- You need 3 tablespoons cooking oil
- Prepare 3-5 eggs
- Prepare 2 tablespoons cilantro leaves finely chopped
- Take Salt as per taste
Instructions to make Egg Drop/Poached Egg Curry:
- Heat 3 tablespoons of oil in a wok and add all the whole spices.
- Add chopped onion and green chilli. sauté till the onion gets translucent
- Add the ginger-garlic and cook till the raw smell fades away
- Add the tomatoes and cook till it gets soft and mushy
- Add the powder spices and salt as per your taste. Cook for a minute till oil leaves the sides
- Add 1 tablespoon of cilantro leaves and give it a quick mix.
- Add 1 cup of water and 1/4 cup of milk. cook with a lid for 2-3 minutes
- Open the lid, break eggs one by one, and drop into the wok keeping distance between each egg.
- Cook with the lid on for 2-3 minutes on medium flame
- After 2-3 minutes the eggs will be half cooked. If you like it that way, take it off the flame, garnish with 1 tablespoon cilantro leaves and serve.
- If you want it to be fully cooked, slowly flip the eggs over, making sure not to break them. Cook with the lid on for another 2-3 minutes.
- You’re egg drop curry/poached egg curry is ready.
- Garnish with 1 tablespoon cilantro leaves and serve. Goes well with chappatis (Indian flat bread) or steamed rice or bread 🍞
- Enjoy 😉👍🏻
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