Omlette curry. About Omelette Curry Recipe: A delicious tomato based curry with cut pieces of omelette. Serve it with rotis or rice! A delicious tomato based curry with cut pieces of omelette.

Omlette curry This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen. Omelette Curry is an ideal dish for those quick meals when you are in rush and want something quick yet delicious. This thick-gravy egg preparation can be served with Parathas, Phulkas or steamed Rice. You can have Omlette curry using 8 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Omlette curry

  1. Prepare 1 of egg.
  2. Prepare 1 of Potato.
  3. You need 1 cup of onion ginger garlic paste.
  4. It’s 1 of tomato paste.
  5. Prepare 1 tsp of red chilli powder.
  6. Prepare 1 tsp of turmeric powder.
  7. It’s To taste of salt and sugar.
  8. It’s As needed of oil.

It pairs up perfectly with Biryanis. I, personally like to eat such thick gravy preparations with Soft roll (Pav). The omelette is loaded with chopped chillies, onions, tomatoes while the gravy is made up of curry powder and coconut milk. These two combined together gives you a dish that can be made when you run out of meat or on days you prepare a meatless menu.

Omlette curry step by step

  1. Heat oil and beat the egg with salt and green chillies.
  2. Heat oil and fry the omlette keep aside..
  3. Now add Potatoes and saute well,add salt and turmeric powder.
  4. Now add oil and fry the onion ginger garlic paste.
  5. Add red chilli Powder and turmeric powder.
  6. Add tomato and saute well.
  7. Now add the Potatoes and saute well.
  8. Pour water and simmer.
  9. Add Omelette and sugar mix well..
  10. Serve hot with plain rice..

Utensils and appliances needed to make omelette curry. Omelette : In a large bowl, crack open eggs add salt, onion, Curry leaves, green chilli and turmeric powder and whisk well. Spread and heat oil on pan and spread omelette mixture on the pan. Omelette curry calls for a thick omelette with multiple layers, so that in the curry they float around almost like larger versions of croutons. Ma always made perfect rectangular pieces and while serving, she divided them equally.

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