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.)
249cal
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))
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A comforting and hearty North Indian curry with tender potatoes and sweet green peas simmered in a flavorful onion-tomato gravy. Perfect for a weeknight dinner with hot rotis or rice.
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.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
400 g Potato (About 3 medium, peeled and cubed into 1-inch pieces)
150 g Green Peas (Fresh or frozen)
2 medium Onion (Finely chopped)
2 medium Tomato (Pureed)
1 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise, adjust to taste)
2 tbsp Vegetable Oil
1 tsp Cumin Seeds
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste, gives good color without excessive heat)
1.5 tsp Coriander Powder
0.5 tsp Garam Masala (Add at the end for best aroma)
1 tsp Salt (Or to taste)
1.5 cup Water (Hot water preferred, adjust for desired consistency)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Potatoes
If using raw potatoes, have them peeled and cubed. If you prefer a faster cooking curry, boil the cubed potatoes in salted water for 8-10 minutes until they are just fork-tender but not mushy. Drain and set aside.
2
Sauté the Aromatics (5-7 minutes)
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them sizzle and become fragrant for about 30 seconds.
Add the finely chopped onions and sauté for 5-7 minutes, stirring frequently, until they turn soft and light golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
3
Cook the Masala (6-8 minutes)
Lower the heat and add the spice powders: turmeric powder, Kashmiri red chili powder, and coriander powder. Stir for 30 seconds until fragrant.
Immediately add the tomato puree to prevent the spices from burning. Mix well and cook for 5-7 minutes, stirring occasionally, until the masala thickens and you see oil separating from the sides of the mixture. This step is crucial for a flavorful gravy.
Add the cubed potatoes (raw or par-boiled) and green peas to the pan. Gently stir for 2 minutes to coat them well with the masala.
Pour in 1.5 cups of hot water and add salt. Stir everything together.
Bring the curry to a boil. Then, reduce the heat to low, cover the pan, and let it simmer. If using raw potatoes, simmer for 12-15 minutes. If using par-boiled potatoes, simmer for 8-10 minutes, or until the potatoes are fully cooked and the gravy has thickened to your desired consistency.
5
Finish and Garnish (2 minutes)
Once the potatoes are tender, turn off the heat. Sprinkle the garam masala over the curry and stir gently.
Garnish with freshly chopped coriander leaves.
Let the curry rest for 5-10 minutes before serving to allow the flavors to meld. Serve hot with roti, naan, or steamed basmati rice.
