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))
A simple yet incredibly aromatic rice dish, where fluffy basmati grains are tempered with cumin seeds. This restaurant favorite is the perfect side for any Indian curry and comes together in minutes.
Creamy, perfectly spiced Masala Omelette Curry with aromatic Jeera Rice. Soul-satisfying goodness!
This rajasthani dish is perfect for lunch. With 570.52 calories and 13.709999999999999g of protein per serving, it's a nutritious choice 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.
4
Serving size: 1 cup
321cal
5gprotein
57gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (Long-grain is preferred)
3 cup Water (For cooking the rice)
2 tbsp Ghee (Can be substituted with a neutral oil)
1.5 tsp Cumin Seeds (Also known as Jeera)
1 Bay Leaf (Medium-sized)
1 inch Cinnamon Stick
3 Cloves
2 Green Cardamom Pods (Lightly crushed to release flavor)
1 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Rice
Place the basmati rice in a fine-mesh sieve and rinse under cold running water until the water runs clear. This removes excess starch and prevents stickiness.
Transfer the rinsed rice to a bowl and cover with fresh water. Let it soak for 20-30 minutes.
After soaking, drain the rice completely using the sieve and set it aside.
2
Temper the Spices (Tadka)
Heat ghee in a medium-sized pot or a deep pan with a tight-fitting lid over medium heat.
Once the ghee is hot, add the cumin seeds. Allow them to sizzle and become fragrant, which should take about 30-45 seconds. Do not let them burn.
Add the bay leaf, cinnamon stick, cloves, and lightly crushed green cardamom pods. Sauté for another 30 seconds until the spices release their aroma.
3
Sauté and Cook the Rice
Add the drained rice to the pot with the tempered spices. Gently sauté for 1-2 minutes, stirring carefully to coat each grain with ghee without breaking them.
Pour in 3 cups of water and add the salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting. Cover the pot with the lid and let it simmer for 10-12 minutes, or until all the water has been absorbed.
Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This step is crucial for fluffy rice.
4
Garnish and Serve
After the resting period, open the lid. Use a fork to gently fluff the rice grains.
Garnish with freshly chopped coriander leaves.
Serve hot as a side dish with your favorite dal, curry, or raita.