Anda Ghotala with Butter Pav

Instructions

1. 1

   Sauté Aromatics

   • Heat butter and oil in a wide, heavy-bottomed pan or tawa over medium heat.
   • Add the finely chopped onions and sauté for 4-5 minutes until they become soft and translucent.
   • Stir in the ginger-garlic paste and green chillies. Cook for another minute until the raw aroma disappears.
2. 2

   Cook the Masala Base

   • Add the finely chopped tomatoes to the pan. Cook for 5-6 minutes, stirring occasionally, until they turn soft and mushy.
   • Add all the dry spice powders: turmeric, red chilli powder, coriander powder, cumin powder, and pav bhaji masala. Add salt to taste.
   • Mix everything well and cook the spices for 1-2 minutes until fragrant and the oil starts to separate from the masala.
3. 3

   Create the 'Ghotala' Texture

   • Pour in 1/4 cup of water. Bring the mixture to a simmer.
   • Using a potato masher, firmly mash the onion-tomato mixture directly in the pan for about a minute. This creates the signature coarse, thick gravy texture of 'ghotala'.
4. 4

   Incorporate Scrambled Eggs

   • Crack 4 of the eggs directly into the masala.
   • Immediately begin to scramble them with a spatula, mixing them thoroughly into the masala.
   • Cook for 2-3 minutes until the eggs are just set but still soft and moist. Avoid overcooking.
5. 5

   Add Sunny-Side-Up Eggs

   • Spread the scrambled egg mixture evenly across the pan.
   • With the back of a spoon, create four small wells in the mixture.
   • Carefully crack the remaining 4 eggs, one into each well.
   • Reduce the heat to low, cover the pan with a lid, and let it steam for 3-4 minutes.
   • Cook until the egg whites are opaque and set, but the yolks remain runny.
6. 6

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala, chopped coriander leaves, and optional grated cheese over the top.
   • Serve immediately and hot with generously buttered and toasted pav (bread rolls).