Mughlai Omelette with Toasted Sheermal

Instructions

1. 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. 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. 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. 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.