Omelet curry started out as a quick dinner remedy when I was working. When me and my husband came back from work, we were too tired to cook something and at the same time didn’t want to live off Maggi (instant noodles). We didn’t have much time for preparation either, even boiling egg seemed like eternity.
Over the years, however, it evolved from a quick and easy food to something we really like. It’s no longer quick either since I make pulao with it and really enjoy the whole deal.
- 4 eggs
- 2tbsp. onion finely chopped
- 1tsp. ginger finely chopped
- 1tsp. green chilies finely chopped
- 2 medium sized potatoes boiled and cut into quarters
- 1 small onion thinly sliced
- 1tsp. ginger paste
- 1tsp. garlic paste
- 1 ripe tomato cut into quarters
- 1tsp. red chili powder
- 1tsp. turmeric powder
- 1/2tsp. Bengali garam masala powder
- 1tsp. coriander leaves chopped
- Salt to taste
- 4tbsp. refined oil
In a mixing bowl take finely chopped onion, ginger and green chilies. Now break eggs one by one and add to it. Season with salt and beat them well with a fork.
Take 1tsp. oil in a frying pan and heat it up. Pour the egg mixture to it and swirl the pan to spread the egg mixture uniformly. Cook on medium heat till eggs set. Now lift one side of the edge and fold it. Press down lightly with spatula for about 30 seconds and then remove.
Cut the omelets into one inch squares and keep it.
Now in another pan heat rest of the oil and add onion slices to it. Fry on medium heat till the edges turn light brown. Add ginger garlic paste to it followed by turmeric and chili powder. Add boiled potato pieces to it. Fry on low heat for 1 – 2 minute before you add the tomato pieces. Season with salt and sugar.
Sauté everything on low heat till the oil oozes out of the spices. Now add 1/2 cup water to it and mix well. Bring it to a boil before you add omelets pieces to it. Simmer for another 5 minutes till the gravy thickens.
Sprinkle chopped coriander leaves and garam masala powder. Serve with rice, pulao or chapatti.