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Egg (omelette) Curry

A slightly different take on your regular egg curry.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Indian
Servings 4

Ingredients
  

Curry

  • 1/2 tbsp oil
  • 1 tsp ghee
  • 1 bay leaf
  • 3 green cardamom
  • 4 cloves
  • 1 medium onion finely chopped
  • 1 tbsp ginger, garlic and green chili paste
  • 1/2 cup tomato sauce
  • 1/4 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tbsp cumin coriander powder
  • 1 tsp kasuri methi
  • 1/3 cup raw cashews soaked for 30 minutes in hot water
  • 1 tsp sugar
  • salt as per taste
  • chopped cilantro for garnish

Omelette

  • 1/2 tsp oil
  • 5 large eggs
  • 1/8 tsp turmeric
  • 1/2 tsp red chili powder
  • 1 tsp cumin coriander powder
  • salt as per taste

Instructions
 

Curry

  • Drain the cashews and grind them using as little water as you can to a smooth paste. Set aside.
  • In a non stick pan heat oil and ghee. Add cardamom, bay leaf and cloves and saute until aromatic.
  • Add onion and saute till it become translucent. Next add ginger garlic and chili paste and cook for another 30 seconds.
  • Stir in the tomato sauce, add 1/2 tsp sugar and salt as per taste. Cook on a medium heat until oil starts separating.
  • Mix in all the spices (turmeric, chili powder, coriander cumin powder, garam masala and kasuri methi) and saute well until the masala gets cooked.
  • Add 1/2 cup of water and cashew paste and let the curry cook for 10 minutes. Adjust salt as per taste.
  • Once the curry reaches desired consistency turn off the heat and start on the omelette.

Omelette

  • In a mixing bowl add eggs, turmeric powder, red chilli powder, cumin coriander powder and salt to taste and mix them well.
  • In a non stick pan add oil, pour the egg mixture and cook the omelette soft in texture.
  • Cut the omelette into 6 to 8 pieces and place them in to curry.
  • Garnish with cilantro. Serve warm with paratha or rice.