Masala Omelette Curry with Jeera Rice

Instructions

1. 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. 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. 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. 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. 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. 6

   Garnish and Serve

   • Turn off the heat. Garnish with the remaining fresh cilantro.
   • Serve immediately with hot roti, naan, or steamed basmati rice.