Egg Drop Curry Recipe – Authentic Indian Tomato & Spice Delight

Last Updated on 2 months by Neha Deshmukh

Egg Drop Curry Recipe – Authentic Indian Tomato & Spice Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a comforting, flavorful curry that comes together quickly. This Egg Drop Curry (Anda Curry) is exactly that. It’s a dish my grandmother used to make, and honestly, it’s pure nostalgia in a bowl. It’s warm, subtly spiced, and the eggs just melt in your mouth. Trust me, you’ll want to make this again and again!

Why You’ll Love This Recipe

This Egg Drop Curry is a winner for so many reasons. It’s incredibly easy to make – perfect for a weeknight dinner. The flavors are bold yet balanced, with a lovely warmth from the spices. Plus, it’s a fantastic way to use up pantry staples. And let’s be real, who doesn’t love a good egg curry?

Ingredients

Here’s what you’ll need to create this deliciousness:

• 6 Eggs
• 2 Tbsp Oil (I prefer vegetable or canola)
• 1 Dry Red Chili (broken into pieces – adjust to your spice preference!)
• 0.5 tsp Cumin Seeds (Jeera)
• 0.5 tsp Turmeric Powder (Haldi)
• 14 oz Canned Diced Tomatoes
• 1 Tbsp Ginger & Garlic Paste
• 0.5 cup Fried Onions (store-bought or homemade)
• 1 tsp Coriander Powder (Dhaniya)
• 0.5 tsp Cumin Powder (Jeera Powder)
• 0.5 tsp Red Chili Powder
• Salt to taste
• 2 cups Water
• 0.5 tsp Garam Masala
• 1 Tbsp Dried Fenugreek Leaves (Kasoori Methi)
• Cilantro (Dhaniya Patta) for garnishing

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this curry:

• Kasoori Methi: Don’t skip this! Dried fenugreek leaves add a unique, slightly bitter aroma that’s essential to the authentic flavor. You can find it at most Indian grocery stores.
• Dry Red Chili: I like to use Kashmiri chilies for their vibrant color and mild heat. But feel free to use any dried red chili you prefer – just adjust the quantity based on how spicy you like things.
• Tomatoes: Canned diced tomatoes are super convenient and work beautifully here. If you’re using fresh tomatoes, about 3 medium tomatoes, roughly chopped, will do the trick. Just cook them down a little longer to get rid of the excess liquid.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pot or deep pan over medium heat.
2. Add the broken dry red chili and cumin seeds. Let them sizzle for a few seconds until fragrant – this is where the magic starts!
3. Stir in the turmeric powder, then add the diced tomatoes and ginger-garlic paste. Cook for 2-3 minutes, stirring occasionally, until the tomatoes soften a bit.
4. Now, add the fried onions. Give everything a good mix, then cover the pot and let it cook for about 5 minutes. This helps the flavors meld together beautifully.
5. Sprinkle in the coriander powder, cumin powder, and red chili powder. Cook for another 2 minutes, stirring constantly, to prevent the spices from burning.
6. Pour in the water, season with salt, garam masala, and crushed kasoori methi. Give it a stir, then cover and simmer for 5 minutes.
7. Bring the mixture to a rolling boil. This is important! You want a vigorous boil for the next step.
8. Gently crack the eggs directly into the boiling curry, spacing them out evenly. Don’t stir!
9. Reduce the heat to low, cover the pot, and cook for 8-10 minutes, or until the eggs are cooked to your liking. I prefer mine with a slightly runny yolk, but cook them longer if you prefer them firm.
10. Garnish with fresh cilantro and serve hot!

Expert Tips

• Don’t overcook the eggs! They continue to cook from the residual heat, so err on the side of undercooking them slightly.
• Adjust the water: If you prefer a thicker curry, use less water. For a thinner curry, add a little more.
• Blooming the spices: Briefly sautéing the spices in oil releases their flavors, creating a more aromatic and flavorful curry.

Variations

• Vegan Adaptation: Swap the eggs for crumbled tofu or a plant-based egg substitute. It won’t be exactly the same, but still delicious!
• Gluten-Free Adaptation: This recipe is naturally gluten-free, so you’re good to go!
• Spice Level Adjustment: For a milder curry, reduce the amount of red chili powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili.
• Regional Variations: My friend’s mom makes a Bengali version with a touch of mustard oil and a hint of sweetness. A Punjabi version might include a dollop of cream at the end. In South India, they sometimes add a splash of coconut milk!

Serving Suggestions

This Egg Drop Curry is fantastic with:

• Steamed rice (Basmati is my favorite!)
• Roti or naan bread – perfect for soaking up all that delicious gravy.
• A side of raita (yogurt dip) to cool things down.
• A simple salad for a complete meal.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The eggs might become slightly rubbery upon reheating, but it will still taste great!

FAQs

What type of oil is best for making Egg Drop Curry?

Vegetable or canola oil are great choices because they have a neutral flavor. You can also use sunflower oil.

Can I use fresh tomatoes instead of canned diced tomatoes?

Absolutely! Use about 3 medium tomatoes, chopped, and cook them down a bit longer to reduce the liquid.

How can I adjust the spice level of this curry?

Reduce or increase the amount of red chili powder. You can also add a pinch of cayenne pepper for extra heat.

What is Kasoori Methi and can I substitute it?

Kasoori Methi is dried fenugreek leaves. It adds a unique flavor, but if you can’t find it, you can omit it – the curry will still be tasty, just not quite as authentic.

How do I know when the eggs are cooked to perfection in the curry?

It depends on your preference! Cook them for 8-10 minutes for a slightly runny yolk, or longer for a firmer yolk.

Can this curry be made ahead of time?

You can prepare the curry base (up to step 7) ahead of time and store it in the refrigerator. Then, just add the eggs and finish cooking when you’re ready to serve.