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Egg Drop Curry Recipe - Andhra-Style Poached Egg Curry

This 30 minutes Egg Drop Curry Recipe or Andhra-Style Poached Egg Curry is a simple and delicious side dish which goes well with steamed rice or chapati.

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Egg Drop Curry Recipe - Andhra-Style Poached Egg Curry

Prep Time = 5 minutes
Cook Time = 25 minutes
Total Time = 30 minutes
Category = Side
Cuisine = Indian
Serves = 3
Nutrition Info = 280 calories
Serving Size = 1 Serving


» Ingredients For Egg Drop Curry:


» Make Egg Drop Curry:

  1. Heat 2 tablespoons oil in a heavy-bottomed pan on medium heat. When the oil is hot add cumin seeds.
  2. Once the cumin seeds start to splutter add chopped onions and sauté for 3-4 minutes or until onions are translucent.
  3. Add ginger-garlic paste and sauté for a minute.
  4. Now add chopped tomatoes and sauté for 4 minutes or until the tomatoes are cooked and mushy.
  5. Once the tomatoes become soft add the tomato puree and stir well. Cook for 2 minutes.
  6. Now add green chilies and stir well. Cook for another minute.
  7. Add the red chili powder, turmeric powder, salt, garam masala powder, 1/8 cup of water, and stir well. Cook for 3 minutes.
  8. Crush Kasuri methi between your palms and add it to the tomato masala.
  9. Mix well and let it cook for about 2 minutes.
  10. Now reduce the heat to medium-low, and slowly break the eggs into the pan, one by one.
  11. Sprinkle eggs with some roasted cumin powder.
  12. Cover and cook eggs for 5 minutes. At this point, ff you think masala has become very dry then add about 2-3 tablespoons water on the edges of the pan and stir lightly with a spoon. (Remember not to touch eggs or add water on top of the eggs.) Cover and cook for 5 more minutes.
  13. Garnish with chopped cilantro leaves.
  14. Turn off the heat and let it rest a few minutes before serving. Serve Hot Egg Drop Curry with jeera rice, or naan.


  1. No notes for this recipe.

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