Masala Half Fry with Butter Toast

Instructions

1. 1

   Sauté Aromatics

   • Heat oil in a wide, non-stick pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds.
   • Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
   • Add the ginger-garlic paste and green chilli. Sauté for another minute until the raw aroma disappears.
2. 2

   Prepare the Masala Base

   • Add the finely chopped tomato to the pan. Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft and mushy.
   • Add the turmeric powder, Kashmiri red chilli powder, garam masala, and salt. Mix everything well.
   • Cook the spices for 2-3 minutes, stirring continuously, until the oil begins to separate from the masala. If the mixture becomes too dry, add a splash of water.
3. 3

   Cook the Eggs

   • Spread the prepared masala evenly across the bottom of the pan.
   • Using the back of a spoon, create four small wells in the masala base.
   • Carefully crack one egg into each well, being careful not to break the yolks.
   • Sprinkle a tiny pinch of salt and black pepper over each egg if desired.
4. 4

   Steam, Garnish, and Serve

   • Reduce the heat to low. Cover the pan with a lid and let the eggs cook for 2-4 minutes.
   • Cook until the egg whites are fully set and opaque, but the yolks are still runny and jiggly. Avoid overcooking to keep the yolks liquid.
   • Turn off the heat, garnish generously with fresh coriander leaves, and serve immediately with buttered toast or pav.