Egg Drop Curry with Jowar Roti

Instructions

1. 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. 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. 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. 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. 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.