Egg Drop Curry

Nutrition values are AI-estimated based on ingredients.

• 2 Tbs oil
• 1 dry red chili, broken
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 14-ounce can diced tomatoes
• 1 Tbs ginger garlic paste
• 1/2 cup fried onions
• 1/2 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 2 cups water
• 1/2 tsp salt
• 1/2 tsp garam masala
• 1 Tbs dried fenugreek leaves
• 6 eggs
• 1/4 cup chopped cilantro

1. 1Heat 2 tablespoons oil in a deep pan. Add 1 broken dry red chili, 1/2 teaspoon cumin seeds, and 1/2 teaspoon turmeric powder. Cook for 30 seconds.
2. 2Pour in a 14-ounce can of diced tomatoes and add 1 tablespoon ginger and garlic paste. Cook for 2-3 minutes.
3. 3Stir in 1/2 cup of crispy fried onions. Cover the pan and cook for 5 minutes.
4. 4Uncover and add 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, and 1/2 teaspoon red chili powder. Mix and cook for 2 minutes.
5. 5Add 2 cups water, 1/2 teaspoon salt, and 1/2 teaspoon garam masala. Crush 1 tablespoon dried fenugreek leaves and add to the gravy.
6. 6Bring the mixture to a rolling boil. Carefully crack and drop 6 eggs into the gravy.
7. 7Cover the pan and poach the eggs for 8-10 minutes on a low flame until set.
8. 8Garnish with chopped cilantro and serve.

These instructions are our analysis of the original video. Watch on YouTube →