Tameta Papeta per Eedu

Instructions

1. 1

   Sauté Aromatics

   • Heat ghee in a wide, heavy-bottomed 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 6-8 minutes until it becomes soft and light golden brown.
   • Add the slit green chilies and ginger-garlic paste. Cook for another minute until the raw aroma disappears.
2. 2

   Build the Tomato Masala

   • Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds until fragrant.
   • Immediately pour in the tomato puree. Add the salt and sugar, and mix everything well.
   • Increase the heat to medium and cook the masala, stirring occasionally, for 7-9 minutes until it thickens and you see ghee separating from the sides.
3. 3

   Cook the Potatoes

   • Add the diced potatoes to the pan and stir gently to coat them thoroughly with the masala.
   • Pour in 1 cup of hot water, stir, and bring the mixture to a gentle boil.
   • Cover the pan, reduce the heat to low, and let it simmer for 12-15 minutes, or until the potatoes are fork-tender. Stir once or twice in between to prevent sticking.
4. 4

   Add and Cook the Eggs

   • Once the potatoes are cooked, check the gravy's consistency. If it's too thick, add a splash of hot water. Use the back of a spoon to create four small wells in the gravy.
   • Carefully crack one egg into each well. Season the eggs with a tiny pinch of salt and pepper if desired.
   • Cover the pan and cook on low heat for 5-7 minutes. For runny yolks, cook for 5 minutes. For jammy or set yolks, cook for 7-8 minutes. The egg whites should be completely opaque and set.
5. 5

   Garnish and Serve

   • Turn off the heat. Sprinkle the garam masala and freshly chopped cilantro over the dish.
   • Serve immediately hot with Parsi 'pav' (soft bread rolls), crusty bread, or roti to soak up the delicious gravy and runny yolk.