So when do you make this Egg Drop Curry?
Scenario 1: There is not a single vegetable in the house!
Scenario 2: There is not a single vegetable that you or your family wants to eat, in the house!
Scenario 3: You are too tired to cook!
Scenario 4: You don’t know what to cook!
Scenario 5: You ask everyone what they want to eat, and you get “anything…”!
Have you ever been in any of the above scenarios? Well, so have we all! This is exactly when this recipe comes to the rescue, and you take out the eggs and whip up that amazing dish and it’s quick to make and satisfies everyone’s “anything” desires! And if you are a vegetarian, don’t like eggs, substitute the eggs with Paneer, Tofu, Soy Nuggets, Vegetables…or any other protein of your choice. We love the ease and convenience of this Egg Drop Curry but it’s not just that, it takes care of the flavor department as well.
Enjoy this scrumptious Egg Drop Curry and kick back and enjoy life as well.
Scroll down for detailed video.
Prep Time: None
Cook Time: 25 mins
Eggs – 6
Oil – 2 Tbsp
Dry Red Chili – 1
Cumin Seeds (Jeera) – 1/2 tsp
Turmeric Powder (Haldi) – 1/2 tsp
Canned Diced Tomatoes – 14 oz
Ginger & Garlic Paste – 1 Tbsp
Fried Onions – 1/2 cup
Coriander Powder (Dhaniya) – 1 tsp
Cumin Powder (Jeera 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 (Kasoori Methi) – 1 Tbsp, powdered
Cilantro (Dhaniya Patta) – chopped for garnishing
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.
1. Egg Substitutes – Paneer, Tofu, Potatoes, Mushrooms, Mixed Vegetables, Soy Nuggets.
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14 thoughts on “Egg Drop Curry | Pantry Staples Recipe”
Amazing website and Delicious recipes
Don’t worry about Pinuninterest,
They’re crap anyway.
Thanks for another wonderful recipe, which I’ll try soon.
will the eggs be runny or have a hard boiled consistency ?
It depends on your preference ?.
For our family, I have made it for breakfast and made it a bit runny and when we make it for lunch or dinner, I tend to cook it fully.
Can I use powdered fenugreek because we don’t get the dried leaves?
Absolutely! Be careful not to add too much as it may make the curry bitter – probably not more than a pinch. The Fenugreek Powder is made from seeds which are far more strong/intense/bitter than the leaves.
This is how I have been making Shakshouka, AKA eggs in hell for over 4 decades.
Yes, and yummy in all aspects.
Why am I not able to save this recipe on Pinterest?
Thanks for bringing it to our attention, we are working on it.
It is…Give it a shot!
Thanks so much for the recepie.
Would like to know where can I get the pot that’s used for cooking.
Thank you for your love and support.
The pan is from Amazon.