Egg Omelette Curry
Growing up, I was a picky eater and Egg Curry was my all-time fav! Especially this Egg Omelette Curry Bengali Style, served with steamed white rice. Fluffy small portion of omelette/omelet swimming alongside bite size potatoes in a mildly spiced tomato gravy. The dish comes together in less than 30 minutes, making it a great weeknight dinner.
Ingredients
- 1 medium size onion (3.20 oz / 91 g)
- 2 small potatoes (6.15 oz / 174 g)
- 2 garlic cloves and ½ inch ginger (you can add 1 green chili too)
- 1 small tomato (5 oz / 141 g)
- Few sprigs of fresh cilantro leaves
- 5 eggs
- 1 teapsoon sugar
- salt to taste
- freshly cracked pepper
- 1 tablespoon oil to prepare the omelette
- 2 tablespoons mustard oil to prepare the curry
- 2 bay leaf
- 1 teaspoon cumin seeds
- 2 green chili
Spices Paste
- ½ teaspoon cumin powder
- ½ teaspoon coriander powder
- ¼ teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon fennel powder
Instructions
- Finish all the prep first. Thinly slice the onion, dice the tomato into tiny bites, and slice the potato into wedges.
- Finely chop the cilantro leaves. Pound the ginger and garlic.
- Put all the spice powder in a bowl and pour little water to it. Mix it around to form a thick paste.
- Crack the eggs in a bowl. Season with salt and pepper. Add half of the chopped cilantro leaves. Whisk to combine everything.
- To prepare the rolled omelette, place a nonstick skillet at medium heat. Drizzle a little oil and once it heats up, pour ⅓rd of the whisked egg. Swirl the pan to spread the egg and let it cook for 30 seconds or so. From one side, start rolling, but don't go all the way to the end. (watch the video to understand the technique better)
- Now pour a bit more of the whisked eggs next to the partially rolled omelette. Let it cook and then roll again.
- Finally, pour the rest of the whisked eggs and roll the omelette to the end.
- Transfer the rolled omelette to a chopping board and slice into 6 equal portions.
- Now take a wok and place in medium heat and pour the mustard oil.
- Allow the mustard oil to be hot and smoky before you start cooking. Drop the potato wedges, sprinkle a little salt and turmeric. Then fry the potatoes for about 3 minutes and then take it off to a separate bowl.
- To the same wok drop the bay leaves and cumin seeds along with sugar and the ginger garlic paste. Let it sizzle for a few seconds.
- Scatter the onion and cook for 2 minutes.
- Add the chopped tomato and toss it around.
- Add the spice paste that was prepared before and toss it around. Let it sizzle and cook for 2 minutes.
- Drop the fried potatoes and toss it around. Also drop the green chili. If you want the curry to be spicier, then chop the green chili.
- Pour 1 and ½ cup water mix everything, crank the heat high and bring the water to boil.
- Then lower the heat to medium, layer the sliced omelette and cover the pan.
- Let it simmer for 5 minutes.
- Finally, taste for salt and add more if needed.
- Sprinkle remaining of the chopped cilantro leaves and enjoy the curry warm with rice.
Video
Nutrition
Serving: 1gCalories: 532kcalCarbohydrates: 35gProtein: 31gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 22gCholesterol: 543mgSodium: 650mgFiber: 5gSugar: 8g