Omelette Curry | How to make Omelette Curry

By Aishwarya Lahiri Khanna  |  28th Jul 2015  |  
4.7 from 3 reviews Rate It!
  • Omelette Curry, How to make Omelette Curry
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

240

3





About Omelette Curry Recipe

Fluffy cubes of omelettes, soaking up an almost juicy tomato-ginger-onion-garlic based gravy.

Omelette Curry is a delicious dish which is liked by people of all age groups. Omelette Curry by Aishwarya Lahiri Khanna has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Omelette Curry at many restaurants and you can also prepare this at home. This authentic and mouthwatering Omelette Curry takes few minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Omelette Curry is a good option for you. The flavour of Omelette Curry is tempting and you will enjoy each bite of this. Try this Omelette Curry on weekends and impress your family and friends. You can comment and rate the Omelette Curry recipe on the page below.

Omelette Curry

Ingredients to make Omelette Curry

  • 4 Eggs
  • Any spice mix like Peri Peri or simply a mix of equal parts haldi jeera powder chilli powder ginger powder garlic powder and salt. (If you're having trouble finding any of them then simply omit)
  • 2 Onions make a paste or finely chopped
  • 1 inch Ginger make a paste out of it
  • about 6-7 cloves of Garlic minced
  • 1 medium/large Tomato cut into eighths.
  • 2 Potatoes cut into eighths.
  • 1/2 tsp Baking powder
  • 1 tsp Cumin/jeera powder
  • 1/2 tsp Turmeric/haldi powder
  • 3/4 tsp deghi Mirch powder for heat
  • 1/2 tsp Kashmiri mirch powder for colour
  • Salt and sugar to taste
  • 2 tbsp Maida or 2 tbsp besan if you go gluten-free
  • Water warmed
  • Mustard oil
  • Milk about 3 tbsp

How to make Omelette Curry

  1. Whisk eggs until they gain volume. Now add in maida (1 tbsp. at a time, whisk after each addition to avoid lumps), spice mix, little ginger paste, baking powder and milk. Whisk until everything gets combined.
  2. Take a square microwave safe dish and grease it with oil. Pour in the above egg mixture. Microwave this in high for 4-5 minutes. Microwave temperature varies depending on brand and capacity. So keep an eye on egg mixture.
  3. After 4-5 minutes, you can see the egg mixture has swelled up to look like a cloud. Once you take it out of the oven, it will collapse. Cut into desired shape and set aside.
  4. Alternatively you can make this omelette on pan too. The only difference is it won’t fluff full as it fluffs in microwave. If doing on pan then reduce maida to only 1 tbsp.
  5. Heat mustard oil till it smokes in a kadai and fry potato cubes in it until crisp on outside. Remove onto a plate.
  6. On medium heat, if requires add more oil and add onion paste. Fry till pink. Now add garlic paste and fry. Be careful not to burn it.
  7. In a small bowl combine tomatoes, cumin, chili powders and ginger paste along with ½ tbsp. water.
  8. Now add the bowl contents to kadai and on medium heat fry by sprinkling salt and sugar.
  9. Cover with a lid leaving a small gap. When tomatoes turn soft, on high heat stir vigorously until raw smell of ginger wafts.
  10. To this add potato cubes and coat well. At this stage add omelette pieces and stir to coat well.
  11. To get desired gravy consistency add warmed water and season with salt and sugar. Leave this to cool on medium high flame. Adjust the flavours accordingly.
  12. Remove into a serving bowl and serve with bread/rice.

Reviews for Omelette Curry (3)

Dilshad Dhanani2 years ago

new dish i will try it
Reply

noorjahan quraishi2 years ago

It's just okay
Reply

DHANANJAY JHA2 years ago

This was v tasty. Thank you
Reply