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.
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.
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.
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.
Heat mustard oil till it smokes in a kadai and fry potato cubes in it until crisp on outside. Remove onto a plate.
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.
In a small bowl combine tomatoes, cumin, chili powders and ginger paste along with ½ tbsp. water.
Now add the bowl contents to kadai and on medium heat fry by sprinkling salt and sugar.
Cover with a lid leaving a small gap. When tomatoes turn soft, on high heat stir vigorously until raw smell of ginger wafts.
To this add potato cubes and coat well. At this stage add omelette pieces and stir to coat well.
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.
Remove into a serving bowl and serve with bread/rice.