Omelette Curry

 

Omelette Curry

This reminds me of Mum. We'd have this as a wonderful alternative to Dimer Dalna made with whole eggs. Cook the omelette in a large frying pan, more like a flan than rolling it up. It's very simple and easy to make, but cutting diamond shapes out of the flan makes it look fancy. Serve this as a main dish with steamed rice or chapatis.

Ingredients

For Omelette

6 eggs, beaten

1 large onion, minced

6 garlic cloves, minced

1 large tomato, minced

2 green chilies or to taste, minced

3-4 stalks cilantro, minced

1/4 tsp. turmeric powder

1/4 tsp. Kashmiri mirch/paprika powder

3 Tbsp. butter

salt to taste

For Gravy

1 large onion, blanched

4 cloves garlic, blanched

1 large tomato, minced

1 tsp. toasted cumin seed powder

1/2 tsp. garam masala

2 Tbsp. tomato ketchup

1/4 tsp. turmeric powder

1/4 tsp. Kashmiri mirch/paprika powder

salt to taste

1 cup boiling water

2 green chilies or to taste

3-4 stalks cilantro, minced

4 Tbsp. vegetable oil

1 tsp. whole cumin seeds

2 bay leaves, torn

Directions

First make the omelette.

1. Melt butter in frying pan, reduce heat to medium and stir-fry onions, garlic and green chilies. 
2. Sprinkle beaten eggs with salt to taste, turmeric and paprika powders and beat again.
3. Pour beaten eggs into pan and sprinkle with cilantro.
4. Cover and cook eggs over low heat for 10 minutes.
5. Loosen edges of flan and swirl so it moves easily.
6. Use a plate to turn the flan over and cook for another 5 minutes.
7. Remove from frying pan to the plate and cut into diamond shapes.

Make the gravy.

1. Blend blanched onions and garlic, tomatoes and ketchup to a fine paste.
2. Heat oil in the same frying pan over medium-high heat and sputter cumin seeds and bay leaves.
3. Add blended paste along with salt to taste, turmeric and paprika powders, and simmer until oil resurfaces.
4. Lower heat to medium and add boiling water to make a gravy.
5. Bring gravy to a boil and add omelette pieces.
6. Sprinkle with toasted cumin powder and garam masala and stir.
7. Cover and simmer over medium heat until gravy thickens.
8. Garnish with cilantro and green chilies.

Serve over steamed rice or chapatis.