A comforting and quick Indian egg curry where fluffy omelette pieces are simmered in a savory onion-tomato gravy. Perfect for a weeknight meal with rice or rotis, ready in under 30 minutes!
Prep10 min
Cook20 min
Servings4
Serving size: 1 cup
308cal
12gprotein
17gcarbs
22g
Ingredients
6 pcs Large Eggs
3 medium Onion (1 finely chopped for omelette, 2 finely chopped for gravy)
2 pcs Green Chili (finely chopped, adjust to taste)
A fragrant Bengali-style fried rice made with leftover rice, assorted vegetables, and aromatic whole spices. This simple, one-pot comfort food, lightly sweetened and enriched with ghee, is a beloved classic in Bengali homes.
A simple and nutritious Odia stir-fry made with fresh greens, tempered with panch phoron and garlic. This classic side dish from Odisha is ready in minutes and pairs perfectly with rice and dal.
About Omelette Tarkari, Bhaja Bhaat and Saaga Bhaja
Protein-packed Omelette Tarkari with Bhaata & iron-boosting Saaga Bhaja – a tasty, homestyle comfort meal!
This odia dish is perfect for dinner. With 1309.25 calories and 33.199999999999996g of protein per serving, it's a muscle-gain option for your meal plan.
fat
3 medium Tomatoes (pureed)
1 tsp Kashmiri Red Chili Powder (provides color, adjust to heat preference)
1.5 tsp Coriander Powder
0.5 tsp Cumin Powder
0.5 tsp Garam Masala
1.5 cup Water (as needed for gravy consistency)
Instructions
1
Prepare the Omelette Batter
In a medium bowl, crack the 6 eggs.
Add 1 finely chopped onion, the chopped green chilies, 2 tbsp of the chopped coriander leaves, 1/4 tsp of the turmeric powder, and 1/2 tsp of the salt.
Whisk vigorously for 1-2 minutes until the mixture is light, airy, and well combined.
2
Cook and Cut the Omelette
Heat 2 tbsp of oil in a wide, non-stick pan over medium heat.
Pour the egg mixture into the pan, spreading it into a thick, even layer.
Cook for 3-4 minutes, until the bottom is set and golden brown.
Carefully flip the omelette and cook the other side for another 2 minutes until fully cooked.
Slide the omelette onto a cutting board and let it cool slightly. Cut it into 1.5-inch squares and set aside.
3
Start the Gravy Base
In the same pan, add the remaining 2 tbsp of oil and heat over medium flame.
Add the cumin seeds and let them sizzle and become fragrant, about 30 seconds.
Add the remaining 2 finely chopped onions and sauté for 6-8 minutes, stirring occasionally, until they are soft and golden brown.
Add the ginger-garlic paste and cook for 1 minute more, until the raw smell disappears.
4
Cook the Masala
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices.
Immediately add the tomato puree and the remaining 1 tsp of salt. Mix well.
Increase the heat to medium and cook the masala for 7-9 minutes, stirring frequently, until it thickens and oil begins to separate from the sides of the mixture.
5
Simmer the Curry
Pour in 1.5 cups of water and stir to combine, scraping up any bits from the bottom of the pan. Bring the gravy to a boil.
Gently slide the omelette pieces into the bubbling gravy.
Sprinkle the garam masala over the top. Reduce the heat to low, cover the pan, and let it simmer for 5-7 minutes. This allows the omelette to absorb the flavors.
6
Garnish and Serve
Turn off the heat. Garnish with the remaining 2 tbsp of chopped coriander leaves.
Let the curry rest for 5 minutes before serving.
Serve hot with fresh rotis, parathas, or steamed basmati rice.
876cal
17gprotein
170gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked, preferably day-old and refrigerated)
3 tbsp Ghee
1 medium Potato (peeled and finely diced)
1 medium Carrot (finely diced)
1 cup Cauliflower (cut into small florets)
0.5 cup Green Peas (fresh or frozen)
2 tbsp Cashew Nuts (halved, optional)
2 tbsp Raisins (optional)
2 piece Bay Leaf
1 inch Cinnamon Stick
4 piece Green Cardamom (lightly crushed)
4 piece Cloves
1 tsp Ginger Paste
1.5 tsp Sugar (adjust to taste)
1 tsp Salt (adjust to taste)
Instructions
1
Prepare Rice and Vegetables
If using day-old rice, gently break up any large clumps with a fork or your hands. Set aside.
Ensure all vegetables (potato, carrot, cauliflower) are chopped into small, uniform cubes for even cooking.
2
Sauté Nuts and Vegetables
Heat 2 tbsp of ghee in a large kadai or wok over medium heat.
Add the optional cashew nuts and raisins. Sauté for 1-2 minutes until the cashews are golden and the raisins plump up. Remove with a slotted spoon and set aside.
In the same ghee, add the diced potatoes and cauliflower. Sauté for 4-5 minutes until they are tender-crisp and have light brown spots.
Add the diced carrots and cook for another 3 minutes. Finally, add the green peas and cook for 1-2 minutes more.
Remove all the cooked vegetables from the pan and set them aside with the nuts and raisins.
3
Temper the Spices (Tadka)
Add the remaining 1 tbsp of ghee to the same pan over medium heat.
500 g Amaranth Leaves (Also known as Kosala Saaga, washed and roughly chopped)
2 tbsp Mustard Oil
1 tsp Panch Phoron (A five-spice blend from Eastern India)
2 whole Dried Red Chilli (Broken in half)
6 clove Garlic (Roughly chopped)
1 medium Onion (Thinly sliced)
0.25 tsp Turmeric Powder
0.75 tsp Salt (Or to taste)
Instructions
1
Prepare the Greens: Wash the amaranth leaves thoroughly in a large bowl of water, changing the water 2-3 times to remove all grit. Drain completely in a colander. Roughly chop the leaves and tender stems. Set aside.
2
Prepare the Tempering (Phutana): Heat mustard oil in a kadai or wide pan over medium-high heat until it's hot and shimmering. Reduce the heat to medium, add the panch phoron and broken dried red chillies. Allow them to splutter for about 30 seconds until fragrant.
3
Sauté Aromatics: Add the roughly chopped garlic and sauté for 30-45 seconds until it turns light golden, being careful not to burn it. Add the sliced onions and cook for 2-3 minutes until they become soft and translucent.
4
Cook the Greens: Add all the chopped amaranth leaves to the pan. It will seem like a large volume, but it will wilt down quickly. Add the turmeric powder and salt. Mix everything gently to combine with the aromatics.
5
Wilt and Simmer: Cover the pan and cook on low-medium heat for 5-7 minutes. The greens will release their own moisture and cook in their steam. Stir occasionally to prevent sticking.
6
Dry and Finish: Uncover the pan. Increase the heat to medium-high and stir-fry for another 2-3 minutes to evaporate any excess water. The final dish should be dry. Check for seasoning and adjust salt if needed.
7
Serve: Serve the Saaga Bhaja hot as a side dish with steamed rice and dal.
Once hot, add the bay leaves, cinnamon stick, crushed green cardamoms, and cloves. Sauté for about 30-45 seconds until they become fragrant and sizzle.
Add the ginger paste and cook for another 30 seconds, stirring constantly to prevent it from burning.
4
Combine and Stir-fry
Add the cooked rice to the pan with the tempered spices. Sprinkle salt and sugar over the rice.
Gently toss and fold the rice with the spices for 2-3 minutes, ensuring the grains are well-coated and heated through. Be careful not to break the rice grains.
Add the fried vegetables, cashews, and raisins back into the pan.
Continue to toss everything together gently for another 2 minutes until well combined and uniformly hot.
5
Serve
Turn off the heat. Serve the Bhaja Bhaat hot, either on its own or with a side of cucumber raita or a simple curry.
