Bengali cuisine
Egg recipes
Masala gravy
Beginner
For 2 people

Masala Egg Poach: Spiced Fried Eggs in Zesty Bengali Gravy


Masala Egg Poach is quintessential Bengali comfort food that marries sunny-side-up eggs with a robustly spiced onion gravy. Fragrant with roasted jeera, smoky kashmiri mirch, and earthy haldi, this recipe yields a dish that's equal parts hearty and zesty. The eggs are a canvas for the gravy's bold flavours. Though easy to rustle up, a few chef's tricks will ensure your Masala Egg Poach is truly memorable.

Ingredients

  • Sunrise Jeera seeds

    1 tbsp
  • Eggs

    3
  • Mustard oil

    2 tbsp
  • Onions (thinly sliced)

    2 medium
  • Sunrise Kala Jeera seeds

    1/2 tsp
  • Sunrise Kashmiri Mirch Powder

    1 tsp
  • Sunrise Haldi Powder

    1/4 tsp
  • Green chillies (finely chopped)

    2
  • Salt

    to taste
  • Sunrise Jeera Powder

    1 tsp
  • Water

    2 tbsp
  • Sunrise Chaat Masala

    1/2 tsp
  • Steamed rice

    for serving

Sunrise tip: For extra oomph, sprinkle a pinch of bhaja moshla, a Bengali spice blend of roasted and ground cumin, coriander, fenugreek, nigella, fennel and mustard seeds, and dried red chillies.

 

Steps

Step 1: Roast and Grind Jeera Seeds

Time: 4 minutes

In a dry pan over medium heat, dry roast the Sunrise Jeera seeds until they turn fragrant and a shade darker, about 2-3 minutes. Remove from heat, let cool completely, then grind to a coarse powder using a mortar-pestle or spice grinder. Set aside.

 

Step 2: Fry the Eggs

Time: 6 minutes

Break 2 eggs into a small bowl, taking care not to break the yolks. Heat 1/2 tbsp mustard oil in a non-stick pan. Gently slide the eggs into the hot oil. Fry on low heat until the edges are crisp and the whites are set but the yolks are still runny, about 2 minutes per egg. Remove and set aside.

 

Step 3: Hard-Boil an Egg

Time: 8 minutes

Place the remaining egg in a small pot and cover with cold water. Bring to a rolling boil over high heat. Once boiling, remove from heat, cover the pot, and let the egg stand in the hot water for 7 minutes. Then, drain the hot water and run the egg under cold water to stop the cooking. Once cool enough to handle, peel and set aside.

 

Step 4: Prepare the Gravy Base

Time: 10 minutes

In a pan, heat the remaining 1 1/2 tbsp mustard oil until it starts to smoke lightly. Add the sliced onions and fry on medium heat until they turn golden-brown and the raw smell disappears, about 6-8 minutes. Add the Sunrise Kala Jeera seeds and sauté for 30 seconds until they sizzle and turn aromatic.

 

Step 5: Spice the Gravy

Time: 3 minutes

To the sautéed onions, add the Sunrise Kashmiri Mirch Powder, Sunrise Haldi Powder, chopped green chillies, and salt. Stir well to combine. Sauté the spices for 1-2 minutes on low heat until fragrant and the oil begins to separate at the edges. Take care not to burn the spices.

 

Step 6: Finish the Gravy

Time: 4 minutes

Sprinkle the Sunrise Jeera Powder over the spiced onion mixture. Pour in 2 tbsp water and mix well. Simmer the gravy on low heat until it comes to a gentle boil and thickens slightly, about 2-3 minutes. Adjust salt if needed.

 

Step 7: Assemble the Dish

Time: 2 minutes

Gently slide the fried eggs into the simmering gravy. Spoon some of the gravy over the eggs to lightly coat their tops. Sprinkle half of the roasted and ground jeera powder prepared earlier. Mix very gently so as not to break the eggs. Let everything heat through for 30 seconds.

 

Step 8: Garnish and Serve

Time: 1 minute

Grate the hard-boiled egg directly over the Masala Egg Poach. Turn off the heat and sprinkle the Sunrise Chaat Masala and remaining roasted powder of Sunrise Jeera seeds on top. Serve piping hot with fresh, steamed rice. Enjoy the play of textures and flavours - crispy-edged fried eggs and velvety yolks mingling with chunky, robustly spiced gravy, all mellowed by the neutral rice.

 

Goes Best With

  • Side Dish: Crisp parathas or soft puris