Awadhi Egg Drop Curry

1. 1
   prep

   Prep the ingredients.

   1.Puree the tomatoes in a blender until smooth. Set aside.

   2.Whisk the yogurt in a small bowl until smooth and lump-free. Set aside.

   3.Beat the eggs with a pinch of salt until frothy. Set aside.

   4.Soak saffron strands in 2 tbsp warm water.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat ghee in a heavy-bottomed kadhai over medium heat until shimmering.

   2.Add cumin seeds, cinnamon stick, green cardamom, cloves, and bay leaf.

   3.Sauté until fragrant and seeds splutter (30-45 seconds).

   TIPKeep the heat medium — high heat burns the whole spices and makes them bitter.
3. 3
   saute · ~10 min

   Cook the onion base.

   1.Add finely chopped onions and slit green chilies to the kadhai.

   2.Sauté, stirring frequently, until onions turn deep golden brown (8-10 minutes).

   3.Add ginger-garlic paste and sauté until the raw smell disappears (1 minute).

   TIPPatience here is key — deeply browned onions give the curry its rich color and sweetness.
4. 4
   saute · ~7 min

   Cook the tomato masala.

   1.Lower the heat and add turmeric powder, red chili powder, coriander powder, and salt.

   2.Stir quickly for 15 seconds to bloom the spices, taking care not to burn them.

   3.Pour in the tomato puree. Cook, stirring often, until the mixture thickens and ghee separates at the edges (5-7 minutes).

   TIPIf spices stick to the pan, add a splash of water. The oil separating signals the masala is cooked.
5. 5
   simmer · ~2 min

   Stir in the yogurt.

   1.Reduce heat to the lowest setting. Add the whisked yogurt one tablespoon at a time.

   2.Stir continuously after each addition to prevent curdling.

   3.Cook for 2 minutes until the yogurt blends into a smooth, glossy gravy.

   TIPMake sure the yogurt is at room temperature and the heat is low — cold yogurt curdles instantly.
6. 6
   simmer · ~8 min

   Simmer the gravy.

   1.Pour in 2 cups of water and the saffron-infused water.

   2.Stir well, increase the heat, and bring the gravy to a gentle boil.

   3.Once boiling, reduce heat to low, cover, and simmer for 6-8 minutes to let the flavors meld.

   4.Stir in garam masala in the last minute.

   TIPThe gravy should be smooth and pourable — not too thick, as it cooks further when the eggs are added.
7. 7
   simmer · ~2 min

   Drizzle the beaten eggs into the simmering curry.

   1.With the gravy simmering gently over low heat, hold the bowl of beaten eggs about 6 inches above the kadhai.

   2.Pour the eggs in a slow, steady, circular stream — do not stir for the first 20 seconds.

   3.Let the eggs cook undisturbed for 30 seconds until they form soft, silky ribbons.

   4.Gently fold once to distribute the egg strands, then switch off the heat.

   TIPResist the urge to stir immediately — that's what creates the distinct 'drop' texture. Stirring too soon breaks the eggs into tiny bits.
8. 8
   garnish

   Garnish and serve.

   Transfer to a serving bowl. Sprinkle with fresh coriander leaves and julienned ginger. Serve hot with sheermal, naan, or steamed basmati rice.

Cuisines we love