Omelette Curry and Home.

This is the weirdest thing I've ever taught you, and I'll ever teach you. This is also one of the utterly tastiest things I've ever taught you, and will ever teach you.

Omelette Curry.

Process that. I'll say it again.

Omelette Curry. The most eclectic mix of ingredients, comes together to form a dish of fluffy cubes of omelettes, soaking up an  almost juicy tomato-ginger-onion-garlic based gravy. It goes well with rice, rotis, parathas anything. It has barely 4-5 minutes of prep time. I don think I need to say more do I?

Now this was taught to me by my Mum. In fact, it was one of the first things I learnt from her post-marriage. I didn't know how to cook real home food, every day food prior to marriage. Like every single time, it was her hand I figuratively held to stepping into the kitchen of our place, R and my place here in Mumbai. Made food that was actually good and healthy. Food that was daily food, not just a celebratory cake. My Mum is My First Expert, and for that I'm grateful! This post is a part of this contest I'm taking part in, but half way through writing this, I realized that it's not just a line I'm using, I actually mean it! The link is below :)

So anyway, back to the recipe.

Omelette Curry
Original recipe
You Need:
  • 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 out of it. If you don't own a mixie, chop it up real fine.
  • 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 color
  • 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

The How:
  • Okay first make the omelette. Whip the eggs well, making sure it gains some volume. Add the maida (1 tbsp at a time, mixing well after each addition, making sure no lumps remain), the spice mix, a little bit of the ginger paste, the baking powder and the milk. Whip well.
  • Now grease a square microwave safe dish and pour the mix into it. Microwave on high for about 4-5 minutes, but keep a check, since every oven is different. The egg will swell up like a cloud, but will collapse as soon as you switch off the oven. Cut it into whatever shape you want and leave it there.
  • If you don't own a microwave or are averse to using one, please make an omelette as you usually do in the pan. Just that it won't be as fluffy as the microwave one. But if you have whipped it well, it should still be fluffy. In that case reduce the amount of maida to 1 tbsp only. Cut it into whatever shape you want.
  • Now in a kadhai, heat mustard oil till it smokes. Fry the potato cubes till crispy on the outside. Take out onto a plate.
  • Reduce the heat to medium, add more oil if need be, let it heat and add the onion paste. Let it fry for some time on medium, then go back to high heat and fry till pink.
  • Till then, in a small bowl, take the tomatoes, cumin, chili powders and ginger paste and add about 1/2 tbsp water.
  • Add the garlic paste into the kadhai, fry well but don't let it burn.
  • Add the contents of the bowl in one go and stir well. Fry it.
  • Reduce heat to medium high, add a tiny sprinkling of salt and sugar, stir and put the cover on, leaving a little space.
  • After some time, the tomatoes should have become melty. Crank the heat back to high. Stir vigorously and mix up the tomato pulp. Fry this for a while till the raw ginger smell goes away.
  • Add the potato cubes and mi to coat well.
  • Next, add the omelette pieces, and coat well. Fry it.
  • Add the warmed water, a little more than you want your gravy. Add salt and sugar. Stir.
  • Now leave it to simmer on medium-high. Keep tasting and adjusting.
  • Take out into a bowl and serve with any breads or any rice.
  • That's it!

Trust me on this, this is one of the most easy ways to feed kids eggs if that's a problem. It tastes magical, just like home. And Mum.

Till the next time!


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