A unique and hearty North Indian curry where fluffy, spiced omelettes are rolled, sliced, and simmered in a rich and tangy onion-tomato gravy. This protein-packed dish is a creative and satisfying meal, perfect with fresh roti or steamed rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving(Serving includes 1 omelette and about 1 cup of curry.)
247cal
8gprotein
12gcarbs
19g
Ingredients
4 large Eggs
1 medium Onion (Finely chopped, divided)
2 pcs Green Chili (Finely chopped)
0.25 cup Cilantro (Freshly chopped, divided)
1 tbsp Ginger Garlic Paste
1 cup Tomato Puree (From 2-3 medium tomatoes)
4 tbsp Vegetable Oil (Divided)
1 tsp Cumin Seeds
0.75 tsp Turmeric Powder (Divided (1/4 tsp for omelettes, 1/2 tsp for gravy))
A staple in Indian households, these soft and thin whole wheat flatbreads are perfect for scooping up curries and dals. Made with just a few simple ingredients, they puff up beautifully on the flame, a hallmark of a perfectly made chapati.
A classic North Indian lentil dish where cooked yellow lentils are finished with a flavorful tempering of ghee, cumin, and spices. This comforting and protein-rich dal is a staple in Indian homes, perfect with rice or roti.
Protein-packed Masala Omelette Curry with soft chapathis and creamy Dal Fry. Soul-satisfying comfort food!
This andhra dish is perfect for dinner. With 729.5899999999999 calories and 28.78g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1.25 tsp Kashmiri Red Chili Powder (Divided (1/4 tsp for omelettes, 1 tsp for gravy))
1.5 tsp Salt (Divided (1/2 tsp for omelettes, 1 tsp for gravy), or to taste)
1.5 cup Water (Warm)
Instructions
1
Prepare and Cook the Omelettes
In a bowl, whisk the 4 eggs until frothy. Stir in half of the finely chopped onion, all the green chilies, half of the chopped cilantro, 1/4 tsp turmeric powder, 1/4 tsp Kashmiri red chili powder, and 1/2 tsp salt. Mix well.
Heat 1 tbsp of oil in a non-stick skillet or tawa over medium heat.
Pour a quarter of the egg mixture into the pan and swirl to create a thin, even layer. Cook for 1-2 minutes until the top is almost set.
Carefully roll the omelette tightly into a cylinder while it's still in the pan. Slide it onto a plate. Repeat with the remaining egg mixture and oil to make 4 omelette rolls.
2
Start the Curry Base
In a larger pan or kadai, heat the remaining 2 tbsp of oil over medium heat.
Add the cumin seeds and let them sizzle for about 30 seconds until fragrant.
Add the remaining half of the chopped onion and sauté for 6-7 minutes, stirring occasionally, until soft and golden brown.
3
Cook the Masala
Add the ginger-garlic paste and cook for 1 minute until the raw smell disappears.
Stir in the tomato puree. Add the remaining 1/2 tsp turmeric powder, 1 tsp Kashmiri red chili powder, and 1.5 tsp coriander powder.
Cook the masala for 6-8 minutes, stirring frequently, until it thickens and you see oil separating from the edges of the paste.
4
Simmer the Gravy
Pour in 1.5 cups of warm water and add the remaining 1 tsp of salt. Stir well to combine.
Bring the gravy to a boil, then reduce the heat to low. Cover the pan and let it simmer for 5-7 minutes for the flavors to meld together.
5
Assemble and Finish the Curry
While the gravy simmers, slice each omelette roll into 1-inch thick pieces.
Gently add the sliced omelette pieces to the simmering gravy.
Sprinkle the garam masala and crushed kasuri methi over the curry. Stir very gently to combine.
Cook for just 2 more minutes, allowing the omelette pieces to absorb some of the gravy without becoming soggy.
6
Garnish and Serve
Turn off the heat. Garnish with the remaining fresh cilantro.
Serve immediately with hot roti, naan, or steamed basmati rice.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft chapatis.
2
Divide and Roll the Chapatis
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
Brush the top with a little ghee. This adds flavor and helps keep it soft.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
