Here is how Egg Drop/Poached Egg Curry might help you in weight reduction
Weight management needs fixed efforts. If you are someone trying to shed some extra kilos then you must at all times be in your toes. Watching your calorie consumption and in addition sticking to a balanced weight loss program is the key to an effective weight reduction routine. It becomes actually hectic to strike that right stability between taste and health and therefore, we need to find an in-between solution the place taste meets health.
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Before you jump to Egg Drop/Poached Egg Curry recipe, you may want to read this short interesting healthy tips about In This Article We’re Going To Be Taking A Look At The Lots Of Benefits Of Coconut Oil.
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We hope you got insight from reading it, now let’s go back to egg drop/poached egg curry recipe. You can cook egg drop/poached egg curry using 25 ingredients and 14 steps. Here is how you do that.
The ingredients needed to make Egg Drop/Poached Egg Curry:
- Provide Whole Dry Spices:
- Take 1 inch cinnamon stick
- Provide 1 bay leaf
- Provide 3-4 cloves
- You need Powder Spices
- Take 1 teaspoon turmeric powder
- Use 1 teaspoon red chilli powder
- Provide 1/2 teaspoon asafoetida
- Get 1 teaspoon cumin powder
- Prepare 1 tablespoon coriander powder
- Prepare 1 tablespoon garam masala
- Provide 1 teaspoon crushed black pepper
- Prepare 1/2 teaspoon nutmeg powder (optional)
- You need Other Ingredients
- Get 1 small onion finely chopped
- Prepare 1 small tomato finely chopped
- Prepare 1 slit green chilli (optional)
- You need 1 teaspoon minced garlic/paste
- Take 1 teaspoon minced ginger/paste
- Get 1 cup water
- Prepare 1/4 cup milk (optional)
- Use 3 tablespoons cooking oil
- Use 3-5 eggs
- Get 2 tablespoons cilantro leaves finely chopped
- Take Salt as per taste
Instructions to make 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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