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A comforting Maharashtrian curry where whole eggs are gently poached in a spicy, aromatic onion-tomato gravy. This one-pan wonder is a quick and protein-packed meal, perfect with hot chapatis or steamed rice.
For 4 servings
Temper the Spices (Tadka)
Sauté Aromatics
Cook the Masala Base
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A comforting Maharashtrian curry where whole eggs are gently poached in a spicy, aromatic onion-tomato gravy. This one-pan wonder is a quick and protein-packed meal, perfect with hot chapatis or steamed rice.
This maharashtrian recipe takes 40 minutes to prepare and yields 4 servings. At 223.2 calories per serving with 8.47g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Simmer the Gravy
Poach the Eggs
Garnish and Serve
Add 1/4 cup of coconut milk or cashew cream at the end of cooking for a richer, milder gravy. Do not boil after adding.
Add 1/2 cup of green peas or diced potatoes along with the onions to make the curry more substantial.
Increase the number of green chillies or add 1/4 teaspoon of black pepper powder along with the other spices for extra heat.
Substitute Goda Masala with Kolhapuri Masala for a spicier and more robust flavor profile.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
This dish is packed with nutrients like Vitamin D, Vitamin B12, and selenium from eggs, and antioxidants like lycopene from cooked tomatoes.
The spices used in the curry, such as cumin, turmeric, and chilli powder, contain compounds that can help boost metabolism and aid in digestion.
Yes, it is a relatively healthy dish. Eggs are an excellent source of high-quality protein, vitamins, and minerals. The curry base is made from vegetables like onions and tomatoes, and uses spices with various health benefits. To make it healthier, you can reduce the amount of oil used.
One serving of Egg Drop Curry (approximately 1 cup) contains around 250-300 calories, depending on the amount of oil used. This makes it a balanced and satisfying meal component.
Goda Masala is a unique Maharashtrian spice blend with a slightly sweet and pungent aroma from ingredients like coconut, sesame seeds, and stone flower. If you cannot find it, you can substitute it with an equal amount of Garam Masala, though the authentic taste will differ slightly.
The key is to have the gravy at a very gentle simmer, not a rolling boil. Also, crack each egg into a separate small bowl first, then gently slide it into the gravy. Avoid stirring the curry after adding the eggs until they are set.
Yes, you can. If you prefer, you can add hard-boiled and shelled eggs to the gravy during the last 5 minutes of simmering. This version is known as Anda Curry.
Leftover Egg Drop Curry 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 texture of the egg yolks may change upon reheating.