A royal twist on a classic! This rich and creamy omelette is filled with a fragrant mix of paneer, nuts, and aromatic spices, making it a luxurious and satisfying meal for any time of day.
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Fluffy, protein-packed Shahi Omelette with warm Butter Naan – a quick to make, royal breakfast!
This mughlai dish is perfect for breakfast. With 993.24 calories and 34.48g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Turmeric Powder
0.5 tsp Red Chilli Powder (adjust to taste)
0.5 tsp Coriander Powder
0.5 tsp Garam Masala
0.75 tsp Salt (divided, or to taste)
0.25 tsp Black Pepper Powder
2 tbsp Coriander Leaves (chopped, for filling and garnish)
Instructions
1
Prepare the Mughlai Filling
Heat 1 tbsp of ghee in a pan over medium heat.
Add the finely chopped onion and sauté for 3-4 minutes until soft and translucent.
Stir in the ginger-garlic paste and green chilli. Cook for 1 minute until the raw aroma disappears.
Add the finely chopped tomato and cook for 3-4 minutes until it becomes soft and mushy.
Add the turmeric powder, red chilli powder, coriander powder, garam masala, and 0.5 tsp of salt. Sauté for 1 minute until the spices are fragrant.
Add the crumbled paneer and chopped cashews. Mix gently and cook for 2 minutes.
Turn off the heat. Stir in the fresh cream and 1 tbsp of chopped coriander leaves. Set the filling aside.
2
Prepare the Egg Mixture
In a medium bowl, crack the 4 eggs.
Add the milk, the remaining 0.25 tsp of salt, and the black pepper powder.
Whisk vigorously until the mixture is light, frothy, and uniform in color.
3
Cook the Omelettes
Heat 0.5 tbsp of the remaining ghee in a non-stick skillet or omelette pan over low-medium heat.
Pour half of the whisked egg mixture into the pan and swirl to create an even layer.
Cook for 2-3 minutes, until the edges are set and the top is almost cooked but still slightly moist.
Spoon half of the prepared paneer filling onto one side of the omelette.
Carefully fold the other half over the filling to create a semi-circle.
Press down gently with a spatula and cook for another 30-60 seconds to seal.
Slide the finished omelette onto a serving plate.
Repeat the process with the remaining ghee, egg mixture, and filling to make the second omelette.
4
Garnish and Serve
Garnish the hot omelettes with the remaining 1 tbsp of fresh coriander leaves.
Serve immediately with buttered toast, pav, or a side salad.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
