Name: Tamatar Masala Anda - Poached Eggs in Tomato Sauce
Prep time: 3 min
Cook time: 10 min
Yield: 4 servings
Ingredients: 1 cup Everyday Masala Paste (Everyday Masala Paste); 1/2 cup coconut milk; 1/2 tsp red pepper flakes; 4 eggs; 1 tbsp chopped cilantro

Tamatar Masala Anda - Poached Eggs in Tomato Sauce

By :Instant Indian Cookbook - Rinku Bhattacharya

These eggs are an Anglo-Indian creation, probably an Indian version of shakshuka. I love to make them when I have made a fresh batch of Everyday Masala Paste—after all, more than half the work is done that way! They make a great hearty breakfast or a light meal. The eggs in this dish are soft rather than runny and taste indulgently creamy. My son refers to this dish as his special eggs.

Course

Breakfast

Cuisine

Indian

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Sauté

Main Ingredient

Cilantro, Coconut Milk, Eggs

Prep Time

3 minutes

Cook Time

10 minutes

Servings

4 servings

Ingredients

1 cup Everyday Masala Paste Everyday Masala Paste
1/2 cup coconut milk
1/2 tsp red pepper flakes
4 eggs
1 tbsp chopped cilantro

Course

Breakfast

Cuisine

Indian

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Diet	Gluten Free

Cooking Technique

Sauté

Main Ingredient

Cilantro, Coconut Milk, Eggs

Prep Time

3 minutes

Cook Time

10 minutes

Servings

4 servings

Ingredients

1 cup Everyday Masala Paste Everyday Masala Paste
1/2 cup coconut milk
1/2 tsp red pepper flakes
4 eggs
1 tbsp chopped cilantro

Instructions

Set the Instant Pot® on Sauté mode. Add the Everyday Masala Paste and cook for 3 to 4 minutes, until the masala cooks down some—this helps the onions in the masala paste caramelize and imparts a deep rich taste to the sauce.
Add the coconut milk and stir well. Bring to a simmer. Sprinkle with the red pepper flakes.
Carefully crack the eggs over the tomato sauce in four separate spots. Close the lid and set to cook for 2 minutes still on Sauté mode. (When ready the egg yolks should be gently set and slightly runny if poked; they will develop a soft skin on top.) Sprinkle with chopped cilantro. To serve gently lift out each egg and some sauce with a large spoon and place on plate.

Instant Indian Cookbook - Rinku Bhattacharya

Rinku Bhattacharya — cookbook author and founder of Spice Chronicles
— has put together a collection of 100 authentic recipes that showcase the diversity of Indian cuisine. With over 5 million Instant Pots ® sold, home cooks are eager for cookbooks that make the most of this multi-function pressure cooker. The Instant Pot ® lends itself perfectly to Indian recipes, making flavorful, nutritious fare (like dals, legumes and all
manner of curries) in minutes instead of hours. Instant Indian features numerous vegetarian and vegan options, and nearly all recipes are gluten-free.

With step-by-step instructions and color photos throughout, Instant Indian makes Indian cooking easy and fool-proof using all the functions of this popular appliance. Whether you crave idli and sambhar from South India, Khaman Dhokla from Gujarat, Punjabi Butter Chicken, Goan Fish Curry or Bengali Red Lentils, or simply want to discover a new favorite, this cookbook brings the best of India to your table in an instant!