Cooking In A Crisis Situation | 10 Adjustments to Shopping Routine | Egg Drop Curry Recipe

As we face the possible/probable crisis situation created by the Coronavirus and COVID-19, we have to look at ways to keep calm and act accordingly, especially in our kitchens. Irrational shopping and hoarding is not the answer in these stressful times. Be smart and learn to make the adjustments that will allow you to cook and feed your family with ease. Also try out this super simple Egg Drop Curry recipe that you can make with just a few key ingredients.

Scroll down for detailed video.

Prep Time: None
Cook Time: 25 mins
Serves: 3-4

Ingredients:

Eggs – 6
Oil – 2 Tbsp
Dry Red Chili – 1
Cumin Seeds – 1/2 tsp
Turmeric Powder – 1/2 tsp
Canned Diced Tomatoes – 14 oz
Ginger/Garlic Paste – 1 Tbsp
Fried Onions – 1/2 cup
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Salt – to taste
Water – 2 cups
Garam Masala – 1/2 tsp
Dried Fenugreek Leaves – 1 Tbsp, powdered
Cilantro – chopped for garnishing

Method:

1. Heat Oil in a pot on medium heat.
2. Add Dried Red Chili (break into pieces), Cumin Seeds and Turmeric Powder. Mix.
3. Add Tomatoes and Ginger/Garlic Paste. Mix and Cook for 2-3 minutes.
4. Add Fried Onions, mix, cover and cook for 5 minutes.
5. Add Cumin Powder, Coriander Powder and Red Chili Powder. Mix and cook for 2 minutes.
6. Add Water, Salt, Garam Masala and Dried Fenugreek Leaves. Mix, cover and cook for 5 minutes.
7. Increase heat to high and allow mixture to come to a rolling boil.
8. Break and drop eggs next to each other into the boiling liquid. Do not mix.
9. Turn stove to low heat, cover and cook between 8-10 minutes according to your preference. Do not disturb eggs.
10. Garnish with Cilantro Leaves and serve.

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13 thoughts on “Cooking In A Crisis Situation | 10 Adjustments to Shopping Routine | Egg Drop Curry Recipe

  1. Hello you two,
    Just a little comment to say how much i apreciate you guys. I realised it’s been almost 10 years i follow your blog (is it possible?? When did you start SMTC?) and you basically taught me everything i know about indian coking, AND made me laugh at the same. So, thank you for that and keep posting great recipes!
    Laurence, Québec, Canada

    1. Hi Laurence!
      What a sweet email and it could not have come at a better time – really needed it today ?!
      WOW! 10 years! … we started in 2007 and it’s been 13 years of ups and downs.
      Stay safe and THANK YOU so much for your message ??
      Happy Cooking!

  2. Thank you for sharing this amazing recipe with us this will surely help us get to know the perfect alternatives that can be used as in place of the required item will surely pass on this beautiful article with my friends and family as well for their future reference as well.

    1. Hi Archana,
      Thank you for your concern. This video was made (filmed) before that law got into effect for Texas ?
      Stay safe & Happy Cooking!

  3. You guys get to buy fried onions? Are they fried to a crisp? How does it taste when cooked in a simple sauteed vegetable dish? I wonder if we can make our own and refrigerate it.

    1. Hi Ana,
      Yes, the South Asian Grocery stores carry then and yes, they are crisp. They work really well and it’s a little short-cut when I don’t feel like making the masala from scratch…use them rarely and not on a everyday basis.
      They are easy to make at home. You can fry them or air-fry them and store it in your pantry for later use.
      Happy Cooking!

  4. This was a truly excellent video (on COVID 19). Very, very impressed — and really many many thanks for it. I’ll be trying the egg recipe tomorrow!!

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