update, how preparing recipe Egg DropPoached Egg Curry with 25 ingredients and 14 stages of easy cooking, which is tasty delicious.
Without fail recipe ultimate Egg Drop/Poached Egg Curry easy, bouncy, practical.
Good Afternoon my mother, at this time you get present recipe Egg Drop/Poached Egg Curry with 25 ingredients and 14 steps. Next this is how to make it, please observe carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to culinary is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 25 ingredients and 14 stages of easy cooking Egg Drop/Poached Egg Curry.
Ingredients all Egg Drop/Poached Egg Curry
Needed : Whole Dry Spices:.
Needed 1 inch : cinnamon stick.
Needed 1 : bay leaf.
Needed 3-4 : cloves.
Prepare : Powder Spices.
Prepare 1 teaspoon : turmeric powder.
Prepare 1 teaspoon : red chilli powder.
Prepare 1/2 teaspoon : asafoetida.
Prepare 1 teaspoon : cumin powder.
Needed 1 tablespoon : coriander powder.
Prepare 1 tablespoon : garam masala.
Needed 1 teaspoon : crushed black pepper.
Needed 1/2 teaspoon : nutmeg powder (optional).
Prepare : Other Ingredients.
Needed 1 : small onion finely chopped.
Needed 1 : small tomato finely chopped.
Prepare 1 : slit green chilli (optional).
Prepare 1 teaspoon : minced garlic/paste.
Needed 1 teaspoon : minced ginger/paste.
Prepare 1 cup : water.
Needed 1/4 cup : milk (optional).
Needed 3 tablespoons : cooking oil.
Needed 3-5 : eggs.
Prepare 2 tablespoons : cilantro leaves finely chopped.
Needed : Salt as per taste.
If all basic ingredients Egg Drop/Poached Egg Curry it’s ready, We’re going into the cooking stage. Below is how to serving with easy.
Stages Cooking Egg Drop/Poached Egg Curry
Heat 3 tablespoons of oil in a wok and add all the whole spices..
Add chopped onion and green chilli. sauté till the onion gets translucent.
Add the ginger-garlic and cook till the raw smell fades away.
Add the tomatoes and cook till it gets soft and mushy.
Add the powder spices and salt as per your taste. Cook for a minute till oil leaves the sides.
Add 1 tablespoon of cilantro leaves and give it a quick mix..
Add 1 cup of water and 1/4 cup of milk. cook with a lid for 2-3 minutes.
Open the lid, break eggs one by one, and drop into the wok keeping distance between each egg..
Cook with the lid on for 2-3 minutes on medium flame.
After 2-3 minutes the eggs will be half cooked. If you like it that way, take it off the flame, garnish with 1 tablespoon cilantro leaves and serve..
If you want it to be fully cooked, slowly flip the eggs over, making sure not to break them. Cook with the lid on for another 2-3 minutes..
You’re egg drop curry/poached egg curry is ready..
Garnish with 1 tablespoon cilantro leaves and serve. Goes well with chappatis (Indian flat bread) or steamed rice or bread 🍞.
Enjoy 😉👍🏻.
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