Tamoto Mein Anda

1. 1

   Step 1

   • a.Prepare the Masala Base
   • b.Heat oil in a wide, heavy-bottomed pan or kadai over medium heat.
   • c.Once the oil is hot, add the cumin seeds and allow them to splutter for about 30 seconds until fragrant.
   • d.Add the finely chopped onions and sauté for 5-7 minutes, stirring occasionally, until they become translucent and light golden brown.
   • e.Stir in the ginger-garlic paste and slit green chillies. Cook for another minute until the raw aroma disappears.
2. 2

   Step 2

   • a.Cook the Tomato Gravy
   • b.Add the finely chopped tomatoes to the pan along with turmeric powder, red chilli powder, coriander powder, and salt.
   • c.Mix well and cook the masala, stirring frequently, for about 6-8 minutes. Continue cooking until the tomatoes break down completely and you see oil separating at the edges of the pan.
   • d.Pour in 1 cup of water and add the optional sugar to balance the tanginess. Stir well and bring the gravy to a gentle simmer.
   • e.Let the gravy cook for 2-3 minutes to allow the flavors to meld together.
3. 3

   Step 3

   • a.Poach the Eggs
   • b.Reduce the heat to low to ensure the gravy is at a gentle simmer, not a rolling boil.
   • c.Gently crack one egg at a time into a small bowl, then carefully slide it into the gravy. Create some space between each egg.
   • d.Cover the pan with a lid and let the eggs poach for 5-7 minutes. The whites should be fully set, and the yolks cooked to your preference (5 minutes for runny, 7 minutes for firm).
   • e.Avoid stirring the gravy while the eggs are poaching to prevent them from breaking apart.
4. 4

   Step 4

   • a.Garnish and Serve
   • b.Once the eggs are cooked to your liking, turn off the heat.
   • c.Sprinkle the garam masala and freshly chopped coriander leaves over the curry.
   • d.Let it rest for a minute before serving. Serve hot with fresh roti, paratha, or steamed basmati rice.

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