Instant Pot Tamatar Masala Anda - Poached Eggs in Tomato Sauce

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recipe by Rinku Bhattacharya

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

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.

Inspired by:

recipe updated Mar 18, 2020


  • Cilantro icon
    1 tbsp (2g)
  • Everyday masala paste icon
    Everyday masala paste
    1 cup (240g)
  • Coconut milk icon
    Coconut milk
    ½ cup (120ml)
  • Red pepper flakes icon
    Red pepper flakes
    about ½ cup (19g)
  • Egg icon
    4 (200g)


  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Pre-heat - Sauté, Normal
  2. Add everyday masala paste to the inner pot
  3. Sauté until reduced slightly - approx 4 min
  4. Add coconut milk to the inner pot while stirring occasionally
  5. Cook until simmering
  6. Add red pepper flakes to the inner pot
  7. Add egg to the inner pot
  8. Close lid
  9. Cook - 2 min
  10. Sprinkle with cilantro
  11. Serve immediately
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