Tamoto Mein Anda

1. 1
   prep · ~5 min

   Prep the ingredients.

   1.Finely chop the onions and tomatoes.

   2.Slit the green chilies lengthwise.

   3.Keep eggs at room temperature so they don't crack in hot gravy.
2. 2
   saute · ~5 min

   Cook the onion base.

   1.Heat 2 tbsp oil in a kadai over medium heat.

   2.Add chopped onions and sauté until translucent (3-4 min).

   3.Add ginger-garlic paste and slit green chilies. Sauté until raw smell fades (1 min).
3. 3
   saute · ~7 min

   Add tomatoes and spices.

   1.Add chopped tomatoes to the pan and stir well.

   2.Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

   3.Cook until tomatoes turn soft and mushy, and oil starts to separate (5-7 min).

   TIPMash the tomatoes with the back of your spatula as they cook — it helps break them down into a smooth gravy.
4. 4
   simmer · ~4 min

   Build the gravy.

   1.Pour in 3/4 cup water and stir to mix everything.

   2.Bring to a gentle boil, then lower the heat to a simmer.

   3.Let the gravy bubble gently for 3-4 minutes until it thickens slightly.
5. 5
   prep · ~2 min

   Create wells and crack the eggs.

   1.With a spoon, make 4 small wells in the simmering gravy.

   2.Crack one egg into each well, keeping yolks intact.

   3.Sprinkle a pinch of garam masala over each egg.

   TIPCrack each egg into a small bowl first, then slide it into the well. This prevents shell pieces and broken yolks.
6. 6
   simmer · ~6 min

   Poach the eggs in the gravy.

   1.Cover the kadai with a lid.

   2.Cook on low heat for 5-6 minutes until whites are set but yolks remain slightly runny.

   3.For fully firm yolks, cook 8-9 minutes.

   TIPKeep the heat low — high heat makes the egg whites tough and rubbery.
7. 7
   garnish · ~1 min

   Garnish and serve.

   1.Sprinkle chopped coriander leaves on top.

   2.Serve hot straight from the kadai alongside roti, paratha, or steamed rice.

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