A quick and comforting Indian curry where eggs are gently poached in a flavorful onion-tomato gravy. This one-pot dish, also known as Mutta Ozhichu Curry, is perfect for a satisfying weeknight meal, ready in under 40 minutes and packed with protein.
Prep10 min
Cook25 min
Servings4
Serving size: 1 cup(1 cup of curry with 2 poached eggs)
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy, aromatic egg drop curry with fluffy jeera rice " a soul-satisfying and protein-packed dinner!
This north_indian dish is perfect for dinner. With 619.99 calories and 20.25g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Coriander Powder
1.25 tsp Salt (or to taste)
0.75 tsp Garam Masala
1 tsp Kasuri Methi (crushed)
1.5 cup Water (use hot water for best results)
3 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Sauté Aromatics
Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
Add the cumin seeds and bay leaf. Allow the cumin seeds to splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they become soft and golden brown.
2
Cook the Masala Base
Add the ginger-garlic paste and slit green chilies. Cook for 1 minute until the raw aroma disappears.
Stir in the tomato puree. Add turmeric powder, red chili powder, coriander powder, and salt.
Mix everything well and cook the masala for 7-8 minutes, stirring periodically. Continue cooking until the masala thickens and you see oil glistening on the surface.
3
Prepare Gravy and Drop Eggs
Pour in 1.5 cups of hot water and stir to combine. Bring the gravy to a gentle simmer.
Reduce the heat to low. Crack one egg into a small bowl first, then carefully slide it into the simmering gravy. This prevents shell fragments and helps place the egg neatly.
Repeat for all eggs, ensuring they are spaced apart in the pan. Do not stir the curry after adding the eggs.
4
Poach Eggs and Finish
Cover the pan with a lid and let the eggs poach on low heat for 5-8 minutes. Cook for 5 minutes for runny yolks or up to 8 minutes for firm yolks.
Once the eggs are cooked to your liking (whites should be set), turn off the heat.
Sprinkle the garam masala and crushed kasuri methi over the curry.
Garnish with freshly chopped coriander leaves. Let the curry rest for 2 minutes before serving to allow flavors to meld.
5
Serve
To serve, gently scoop out one or two eggs per person along with a generous amount of gravy.
Serve hot with fresh roti, naan, paratha, or steamed basmati rice.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.
