Egg Drop Curry


Prep time 5mins
Cook time 10mins
Serves or Makes: 2


  • 1 tablespoon mustard oil or vegetable oil
  • 1 large tomato, finely chopped
  • 1/ 2 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 1 teaspoon garam masala
  • 4 large eggs
  • Kosher salt, to taste
  • Black pepper to taste
  • Fresh cilantro, for serving (optional)
  • Plain yogurt, for serving (optional)
  • Thinly sliced hot chiles (such as serrano or jalapeño), for serving (optional)
  • No Yeast Naan (optional), for serving


  • Step 1

    Heat mustard oil in a large pan. Add tomato, onion, and garlic. Cook until thickened, 5-8 minutes. Add garam masala and season with salt and pepper to taste. Sauté another 2 minutes.

  • Step 2

    Break eggs over tomato and onion mixture. Cover with a lid for 5 minutes, until whites are set, and yolks are still runny. Season to taste.

  • Step 3

    Serve with cilantro, yogurt, and sliced chiles, if desired, and don't forget the No Yeast Naan!

Recipe by Feedfeed community member Tina Chakraborty @lettuce24