How do I keep the egg yolks runny?

Cook the eggs on low heat, keep the pan covered, and stop cooking as soon as the whites are set and no longer glossy.

What if my masala becomes too watery?

Uncover the pan and cook a few extra minutes before adding the eggs. The masala should be thick enough to hold the eggs in little wells.

Can I make Tameta Papeta ma Eeda ahead?

Make the tomato-potato masala ahead and refrigerate it, but add the eggs only when reheating and serving for the best texture.

What should I serve with this dish?

It is especially good with pav, rotli, toasted bread, or even plain rice if you make the masala slightly looser.

Can I use less chili in this recipe?

Yes, reduce the green chili or red chili powder to taste. The dish will still be flavorful from the tomato, cumin, and coriander.

Home / Recipes / gujarati / Tameta Papeta ma Eeda

gujaratiEasyeggetariangluten freedairy freenut free

Tameta Papeta ma Eeda

RATING

4.4/5(68)

TASTE SCORE

8/10

A homestyle Gujarati egg dish where potatoes and tomatoes are cooked into a lightly spiced masala, then eggs are cracked in and gently set on top. It is comforting, simple, and perfect with pav, roti, or toasted bread.

PREP

15m

COOK

25m

SERVES

1 SERVING CONTAINS ABOUT 1.5 CUPS OF CURRY AND 2 POACHED EGGS.

233 cal

SERVINGS

METHOD · 9 STEPS

prep · ~5 min
Prepare the vegetables.
1.Peel the potato and cut it into small even cubes.
2.Finely chop the onion and tomatoes.
3.Slit or finely chop the green chili and keep the coriander leaves ready.
temper · ~1 min
Heat the oil and crackle the seeds.
Heat oil in a wide pan over medium heat. Add mustard seeds and cumin seeds and let them crackle for a few seconds.
TIPUse a wide pan so the eggs can sit in one layer later.
saute · ~6 min
Cook the onion, chili, and ginger-garlic paste.
1.Add the onion and green chili to the pan.
2.Cook until the onion turns soft and light golden, about 4 to 5 minutes.
3.Add the ginger-garlic paste and sauté until the raw smell disappears, about 1 minute.
saute · ~4 min
Cook the potatoes with the spices.
1.Add the potato cubes and mix well in the onion base.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Cook for 3 to 4 minutes, stirring often, so the potatoes are coated well.
TIPCut the potatoes small so they soften quickly before the eggs go in.
simmer · ~12 min
Add tomatoes and soften the masala.
Add the chopped tomatoes and water, then cover and cook on medium-low heat until the potatoes are tender and the tomatoes break down into a thick masala, about 10 to 12 minutes.
assemble · ~1 min
Crack the eggs over the masala.
Make 4 small spaces in the tomato-potato masala and crack 1 egg into each space. Keep the heat low so the eggs cook gently without toughening.
simmer · ~6 min
Cover and cook the eggs.
Cover the pan and cook until the egg whites are set and the yolks are done to your liking, about 4 to 6 minutes.
TIPFor runny yolks, uncover as soon as the whites lose their shine.
garnish
Finish with coriander leaves.
Sprinkle chopped coriander leaves over the top just before serving.
serve
Serve hot.
Spoon the masala and eggs gently into bowls and serve hot with pav, roti, or toasted bread.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the potatoes into small, even cubes so they turn tender before the eggs overcook.
2
Cook the tomatoes down until the oil starts peeking through; a watery masala will make the eggs spread.
3
Use a wide, heavy pan and make clear wells in the masala so each egg stays neatly in place.
4
Keep the heat low after adding the eggs; high heat makes the whites rubbery and can catch the masala underneath.
5
If the masala looks dry before the potatoes soften, add a small splash of water and cover again.
6
For neat yolks, crack each egg into a small bowl first, then slide it gently into the pan.
7
This tastes even better when the tomato-potato base is made ahead; reheat it, then add fresh eggs just before serving.