Egg drop curry is a humble, fuss-free curry that you can whip up with a few pantry staples. Unlike regular egg curry, you don’t need boiled eggs for this recipe, so you can make it in under 30 minutes! Perfect for a quick weekday lunch when you’re working from home.
Can you put eggs in curry?
YES! Eggs are an inexpensive source of protein, and they’re great in curries. Plus, we almost always have a few eggs in the fridge, so even when your fridge is pretty empty, you can whip up this quick curry with a few pantry staples!
What is egg drop curry?
Most of us are familiar with egg curry, which is made with boiled eggs and a variety of warm spices. Egg drop curry is a variation of this, where the eggs are cracked directly into the curry and poached in the delicious curry sauce.
Here’s why you should try this egg drop curry recipe
- You don’t need to boil your eggs beforehand. Unlike regular egg curries, you don’t need boiled eggs for this recipe. Just crack your eggs directly into the pot and let them poach in the curry.
- It’s super quick to make. Since you don’t need to boil your eggs, you can put this curry together in under 15 minutes!
- It’s inexpensive. Eggs are an inexpensive source of protein, so this is the perfect meal option for when you’re on a tight budget.
Ingredients for egg drop curry
I first made this curry when I didn’t have many ingredients in the fridge. It was definitely time for a grocery run, but I was procrastinating!
With some pantry staples like onions, ginger, garlic, spices, and eggs, I was able to make this humble yet tasty curry.
Here are the ingredients you’ll need to make egg drop curry:
Large eggs – 3
Mustard seeds – ¼ tsp
Cumin seeds – ¼ tsp
Fennel seeds – ¼ tsp
Red onion – 1
Curry leaves – 2 sprigs
Garlic – 4 cloves
Ginger – 1-inch
Green chili – 1
Tomato – 1
Curry powder – 1 tsp
Chili powder – 1 tsp
Turmeric – ½ tsp
Water – 1½ cup
Salt & black pepper
How to make egg drop curry
Making this curry is really easy! Everything is made in just one pot, and you can have this simple, hearty dish ready in just 25 minutes.
Here’s how you make this curry:
Temper whole spices in hot oil.
Heat oil in a non-stick pot on medium-high before adding mustard seeds, cumin seeds, and fennel seeds. Fry until the mustard seeds pop.
Brown the onions.
Add the onions, chili, and curry leaves. Sauté until onions brown, around 8 to 10 minutes. After that, add garlic and ginger, and sauté for 2 minutes.
Add tomatoes and ground spices.
Add the tomatoes. Once the tomatoes soften, add curry powder, chili powder, turmeric, and ½ cup water. Mix well and cook for 2 – 3 minutes.
Add water.
Then, add the remaining water and ¾ tsp salt. On high heat, bring to a boil. Once the water starts boiling, reduce the heat to low and allow the curry to simmer for 5 minutes.
Crack the eggs into the curry.
Crack the eggs into the curry, one at a time, being careful not to break the yoke. Sprinkle ¼ tsp salt and black pepper on the eggs. Cover the pot and cook the curry for 5 minutes on low heat.
Finally, garnish the egg drop curry.
Garnish with chopped cilantro and serve with rice.
How to serve egg drop curry
This curry goes great with rice or any type of bread, like chapati or naan.
Here are some crispy sides that you can serve along with this curry:
Egg Drop Curry
Ingredients
- 3 large eggs
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- ¼ tsp fennel seeds
- 1 red onion, diced
- 2 sprigs curry leaves
- 4 garlic cloves, minced
- 1-inch ginger piece, minced
- 1 green chili, chopped
- 1 tomato, diced
- 1 tsp curry powder
- 1 tsp chili powder
- ½ tsp turmeric
- 1½ cup water
- 1 tsp salt
- ¼ tsp coarse ground black pepper
Instructions
- Heat oil in a non-stick pot on medium-high before adding mustard seeds, cumin seeds and fennel seeds. Fry until the mustard seeds pop.
- Add the onions, chili and curry leaves. Sauté until onions brown, around8 to 10 minutes.
- Add garlic and ginger, and sauté for 2 minutes.
- Next, add the tomatoes. Once the tomatoes soften, add curry powder, chili powder, turmeric, and ½ cup water. Mix well and cook for 2 – 3 minutes.
- Then, add the remaining water and ¾ tsp salt. On high heat, bring to a boil. Once the water starts boiling, reduce the heat to low and allow the curry to simmer for 5 minutes.
- Crack the eggs into the curry, one at a time, being careful not to break the yoke. Sprinkle ¼ tsp salt and black pepper on the eggs. Cover the pot and cook the curry for 5 minutes on low heat.
- Garnish with chopped cilantro and serve with rice.
If you tried this recipe, please rate and comment below! We’d love to hear from you.
