Tamatey mein Beeda
A comforting North Indian dish where eggs are gently poached in a rich, spicy tomato gravy. Perfect for mopping up with warm rotis or bread, this one-pan meal is ready in under 30 minutes and is packed with flavor.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
- c.Add the finely chopped onion and sauté for 5-6 minutes until it becomes soft, translucent, and light golden brown.
- d.Stir in the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
- 2
Step 2
- a.Build the Tomato Gravy
- b.Add the chopped tomatoes or puree to the pan. Mix well and cook for 2-3 minutes.
- c.Add the turmeric powder, red chili powder, coriander powder, and salt. Stir everything together to combine.
- d.Continue to cook the masala on medium-low heat for 8-10 minutes, stirring occasionally. Cook until the tomatoes break down completely and you see oil separating from the sides of the masala. This step is crucial for a flavorful gravy.
- 3
Step 3
- a.Poach the Eggs
- b.Pour in 1/2 cup of hot water to the cooked masala to form a gravy. Stir well and bring it to a gentle simmer.
- c.Reduce the heat to low. Using the back of a spoon, create four small indentations or 'wells' in the gravy, spaced evenly apart.
- d.Carefully crack one egg into each well, trying not to break the yolk.
- 4
Step 4
- a.Cook, Garnish, and Serve
- b.Cover the pan with a tight-fitting lid and let the eggs cook on low heat. For runny yolks, cook for 4-5 minutes. For soft-set yolks, cook for 6-7 minutes. For fully cooked, firm yolks, cook for 8-9 minutes.
- c.Once the eggs are cooked to your liking, turn off the heat. Sprinkle the garam masala, crushed kasuri methi, and freshly chopped coriander leaves over the top.
- d.Let it rest for a minute before serving. Serve hot with roti, paratha, naan, or crusty bread.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a smoother, restaurant-style gravy, use tomato puree instead of chopped tomatoes.
- 2Using ripe, red tomatoes will give the gravy the best color and a naturally sweet and tangy flavor.
- 3Crush the kasuri methi (dried fenugreek leaves) between your palms before adding to release its maximum aroma and flavor.
- 4A pinch of sugar (about 1/4 tsp) can be added with the tomatoes to balance the acidity and enhance the flavors.
- 5Do not overcrowd the pan. Ensure there is enough space between the eggs for them to cook evenly.
Adapt it for your goals.
Creamy Version
For a richer, creamier gravy, stir in 2 tablespoons of heavy cream or cashew paste after the tomatoes are cooked and before adding the eggs.
Vegetable LoadedVegetable-Loaded
Add 1/2 cup of green peas or finely chopped bell peppers along with the onions to make the dish more nutritious.
Spicy Anda Bhurji StyleSpicy Anda Bhurji Style
Instead of poaching whole, gently break the yolks and scramble the eggs into the tomato gravy for a delicious egg bhurji curry.
South Indian TwistSouth Indian Twist
Temper with mustard seeds and curry leaves at the beginning, and add a teaspoon of sambar powder along with the other spices for a different flavor profile.
Why this is on our healthy list.
Rich in High-Quality Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Excellent Source of Lycopene
Cooked tomatoes are a fantastic source of lycopene, a powerful antioxidant that helps protect cells from damage and is linked to a reduced risk of heart disease and certain cancers.
Immunity-Boosting Spices
The blend of Indian spices like turmeric, ginger, and garlic contains anti-inflammatory and antioxidant properties that can help strengthen the immune system.
Frequently asked questions
One serving of Tamatey mein Beeda (one egg with gravy) contains approximately 180-220 calories, depending on the amount of oil used and the size of the egg.