Egg Drop Curry Recipe – Roma Tomato & Chilli Delight

Last Updated on 2 months by Neha Deshmukh

Egg Drop Curry Recipe – Roma Tomato & Chilli Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, comforting, and flavourful meal. This Egg Drop Curry (Anda Curry) is exactly that. I first stumbled upon this recipe years ago, and it’s become a weeknight staple in my house. It’s simple enough for a busy evening, but tastes like you’ve been simmering it all day. Plus, it’s a fantastic way to use up those gorgeous Roma tomatoes! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Egg Drop Curry is a hug in a bowl. Seriously! It’s got a lovely balance of spicy, tangy, and savoury flavours. The Roma tomatoes create a rich, velvety sauce, and the gently poached eggs add a wonderful creaminess. It’s ready in under 30 minutes, making it perfect for a quick dinner. And honestly, who doesn’t love a good egg curry?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 onion, chopped
• 5 Roma tomatoes, roughly chopped
• 6 eggs
• 2-3 green/red chillies, slit
• 1 sprig curry leaves
• 1 tsp ginger/garlic paste
• 1 tsp chilli powder
• 0.5 tsp paprika
• 0.5 tsp turmeric powder
• Salt to taste
• 0.5 tsp sugar (optional, but I like a little sweetness!)
• Fresh coriander, for garnish

Ingredient Notes

Let’s talk ingredients for a moment – a few little things that can really elevate this dish:

• Roma Tomatoes: These are my go-to! They have a meaty texture and lower water content, which means a thicker, richer sauce. About 500g of Roma tomatoes will do nicely.
• Chilli Types: I usually use a mix of green and red chillies for both flavour and colour. Adjust the quantity depending on your spice preference. Serrano or Thai chillies will give a good kick!
• Curry Leaf Freshness: Fresh curry leaves are essential. They have a unique aroma that you just can’t replicate with dried ones. If you can find a plant, even better!
• Spice Blend Quality: Using good quality spices makes a huge difference. If your spices have been sitting in the cupboard for ages, they might have lost their potency.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the vegetable oil in a pan over medium heat. Once hot, add the cumin seeds and let them crackle – this releases their amazing flavour.
2. Add the chopped onion, slit chillies, and curry leaves. Fry until the onions turn a beautiful golden brown. Don’t rush this step; it builds the flavour base.
3. Stir in the ginger-garlic paste and cook for about a minute, until the raw aroma disappears.
4. Now, add the chilli powder, paprika, and turmeric powder. Cook the spices for about 30 seconds, stirring constantly, to really wake up their flavours.
5. Add the chopped Roma tomatoes, salt, and sugar (if using). Cover the pan and let it simmer until the sauce thickens and the tomatoes break down – about 10-15 minutes. Give it a good stir occasionally to prevent sticking.
6. Once the sauce is nicely thickened, create small wells in the tomato base using a spoon. Gently crack an egg into each well.
7. Cover the pan and cook on low heat until the eggs reach your desired doneness. I like mine with a slightly runny yolk, but cook them longer if you prefer.
8. Finally, garnish with fresh coriander and serve warm with bread, naan, or rice.

Expert Tips

• Don’t overcrowd the pan when cracking the eggs. Give them enough space to cook evenly.
• For a smoother sauce, you can blend the tomato mixture before adding the eggs.
• A pinch of garam masala at the end adds a lovely finishing touch.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level: For a milder curry, reduce the amount of chilli powder or remove the seeds from the chillies. For a fiery kick, add a pinch of cayenne pepper!
• Regional Variations: My friend’s grandmother makes a South Indian version with mustard seeds and a touch of asafoetida (hing). A North Indian version might include a swirl of cream at the end.
• Vegan: Swap the eggs for crumbled tofu for a delicious vegan option. Press the tofu to remove excess water before adding it to the curry.
• Gluten-Free: This recipe is naturally gluten-free, but always double-check the ingredients of your spices and oil.

Serving Suggestions

This Egg Drop Curry is fantastic with:

• Warm naan bread – perfect for soaking up all that delicious sauce!
• Fluffy basmati rice.
• 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 2 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

Let’s answer some common questions:

• What type of oil is best for this curry? Vegetable oil is perfectly fine, but you can also use sunflower oil or coconut oil for a slightly different flavour.
• Can I use canned tomatoes instead of Roma tomatoes? Yes, you can! Use about 400g of crushed or diced canned tomatoes. Just be aware that the sauce might be a little thinner.
• How do I adjust the spice level? Start with less chilli powder and add more to taste. You can also remove the seeds from the chillies to reduce the heat.
• What is the best way to serve Egg Drop Curry? Honestly, any way you like! It’s delicious with bread, rice, or even on its own.
• Can this curry be made ahead of time? You can make the tomato base ahead of time and store it in the refrigerator. Just add the eggs when you’re ready to serve.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!