Thursday, May 08, 2014

Omelettes in Onion & Tomato Gravy

Omelette Curry
Another dish that brings Mum to mind! Wish she were here to coach me through this, but I think she would approve of my improvisation. 


4 large eggs, beaten
1 onion, minced
1 hot green chili, minced
1 hot green chili, sliced
1 medium tomato, diced
1 large onion, blanched
1 medium tomato, quartered
2 Tbsp. ginger paste
1 Tbsp. garlic paste
1/2 tsp. Bengali garam masala powder (Ground cinnamon, cardamom & cloves)
2 Tbsp. butter
4 Tbsp. vegetable oil
1 cinnamon stick
1 star anise
1/4 tsp. Shah jeera or cumin seeds
1 tsp. ghee
salt to taste

  1. Beat eggs with salt to taste and combine with onions, diced tomatoes and minced green chilies.
  2. Melt 1 Tbsp. butter in a cast iron omelette pan and make an omelette with half the beaten eggs and cut it into 4 pieces. Set aside
  3. Repeat with remaining butter and beaten eggs so that you end up with 8 pieces of omelettes. Set aside.
  4. Blend blanched onions with quartered tomato, ginger and garlic pastes.
  5. Heat oil in a skillet over medium-high heat.
  6. Sputter cumin seeds, cinnamon stick and star anise in hot oil.
  7. Add onion paste and stir-fry until oil resurfaces.
  8. Add potatoes and water in which onions were blanched.
  9. Cover and simmer until potatoes are cooked.
  10. Add salt to taste, garam masala powder and a cup of boiling water.
  11. Bring to a boil and add omelettes to gravy.
  12. Adjust salt to taste, simmer for 2 minutes and garnish with sliced green chilies and ghee.
Serve with steamed Basmati rice or chapatis.

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