Posts Tagged ‘anda masala’

Bulls Eye Gravy/Poached egg Masala

Tuesday, March 23rd, 2010

I like to make gravies with eggs and apart from making egg masala and egg korma, I also cook eggs in a gravy to make a quick side dish for a Jeera Rice or Peas Pulao or Chapatis. This is very easy to prepare compared to the korma and the ingredients needed to make korma.

Ingredients: (Serves-2)

Eggs- 4
Onions- Finely chopped- 1/2 cup
Ripe tomatoes- 3
Ginger Garlic Paste- 3/4 tsp
Salt to taste
Turmeric powder- 1/4 tsp
Red Chili powder- 1/2 tsp
Garam Masala Powder- 1 tsp
Slit green chilies-2
Cilantro- few leaves
Green onions- few leaves (optional)
Oil- 1 tbsp


Finely chop the tomatoes or blend the tomatoes to get a thick puree.

Heat oil in a pan. Add ginger garlic paste and quickly saute for a minute till it turns light brown in color. Add onions, slit green chilies, salt and stir fry well. Add the chopped tomatoes, red chili powder, garam masala powder, turmeric powder and stir fry well for another 3-4 minutes.

Add about 2 cups of water, cover and let the gravy thicken(12-15 minutes). Once the gravy has reduced down, turn the heat to low-medium. Then :

Break open an egg into the gravy. Do not add beaten eggs or mix the eggs in the gravy, but assume you are directly breaking the egg into the gravy instead of the pan, almost like poaching in thick gravy instead of water. Do not stir or mix. The egg will thicken and start to cook by absorbing the flavors/water from the gravy. Do not mix the gravy when the egg is cooking in it.

When the first egg starts to thicken, slowly add the remaining eggs one by one in the same way. Let all of them cook through in the gravy(3-4 minutes). Switch off. Garnish with cilantro leaves and green onions.

Serve hot with chapatis, dosas or Peas rice.