Easy Egg Drop Curry Recipe | Quick Maharashtrian Anda Curry
Learn how to make a delicious and easy Egg Drop Curry (Anda Curry) at home. This quick Maharashtrian style recipe is spicy, flavourful, and perfect!
Ingredients
For the Masala Paste:
- 2 tablespoons dry coconut chopped into small pieces
- 1 small tomato seeds removed
- 1 whole bulb of garlic peeled
- ½ inch ginger sliced
- 1 medium onion
- A small handful of fresh coriander leaves cilantro
For the Curry:
- 1-2 tablespoons cooking oil
- 1 teaspoon Kashmiri red chilli powder for a bright colour
- 1 teaspoon coriander-cumin powder dhana-jeera powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder haldi
- 1 teaspoon Kanda Lasun Masala Maharashtrian onion-garlic masala - can substitute with regular meat masala or curry powder
- Hot water as needed for the gravy
- 6 whole eggs
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
Step 1: Prepare the Masala Paste
- In a mixer jar, add the dry coconut, tomato, garlic, ginger, onion, and fresh coriander. Add a tiny splash of water and blend it into a smooth, fine paste.
Step 2: Fry the Masala
- Heat oil in a wide, flat-bottomed pan (kadhai). Carefully add the prepared masala paste. Sauté it well for 2 to 3 minutes on medium heat until the raw smell disappears and the oil starts separating from the edges.
Step 3: Add the Dry Spices
- Lower the flame so the spices don't burn. Add Kashmiri red chilli powder, coriander-cumin powder, garam masala, turmeric, and Kanda Lasun Masala. Mix and cook for 1 minute.
Step 4: Simmer the Gravy Base
- Pour a little warm water into the mixer jar to get the leftover paste, and add it to the pan. Cover with a lid and let the masala cook on medium-low heat until it looks rich and releases oil.
Step 5: Adjust the Consistency
- Once the masala is cooked, pour in more hot water depending on how thick or thin you want your Egg Drop Curry. Keep the flame on low and let the gravy come to a gentle simmer.
Step 6: Drop in the Eggs
- Crack an egg into a small bowl first (this prevents eggshells from ruining your dish). Gently slide the egg into the simmering gravy. Repeat this for all 6 eggs, keeping a little distance between them so they don't stick together. Place the final egg right in the centre.
Step 7: Let it cook untouched
- Do not stir or touch the eggs! Add salt to taste around the bubbling gravy. Cover the pan partially with a lid and let it cook on a low flame for 5 to 7 minutes.
Step 8: Garnish and Serve
- Once the eggs are fully cooked and firm, turn off the heat. Garnish your beautiful Anda Curry with freshly chopped coriander leaves. Serve hot!