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 serving
297cal
12gprotein
15gcarbs
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 light, aromatic, and comforting yellow lentil curry from Odisha. The signature nutty flavor comes from dry-roasting the moong dal before cooking. Tempered with ghee and simple spices, this dal is a staple served with steamed rice, embodying the soulful simplicity of Odia cuisine.
A simple yet flavorful Indian mashed potato dish. Boiled potatoes are mixed with sharp mustard oil, pungent raw onions, and fresh green chilies. A classic comfort food from Eastern India, ready in minutes.
About Omelette Tarkari, Bhaja Bhaat, Muga Dali and Aloo Bharta
Protein-packed omelette curry with aromatic rice & gut-friendly moong dal. A homestyle, energy-giving meal!
This odia dish is perfect for dinner. With 1591.3 calories and 44.5g of protein per serving, it's a nutritious choice 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.
873cal
17gprotein
169gcarbs
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 Potatoes (About 4 medium-sized, starchy potatoes like Russet work best)
1 medium Red Onion (Finely chopped, about 150g)
2 pcs Green Chilies (Finely chopped, adjust to your spice preference)
2 tbsp Mustard Oil (Use a pungent, cold-pressed variety for authentic flavor)
3 tbsp Coriander Leaves (Freshly chopped)
1 tsp Salt (Adjust to taste)
Instructions
1
Wash the potatoes thoroughly. Place them in a medium-sized pot and add enough water to cover them by at least an inch. Bring the water to a boil over high heat.
Once boiling, reduce the heat to medium and cook for about 20-25 minutes, or until the potatoes are tender and can be easily pierced with a knife.
2
Carefully drain the hot water. Allow the potatoes to cool for 5-10 minutes, just until they are cool enough to handle but still warm. Peel the skin off the potatoes.
Peeling the potatoes while they are still warm makes the process much easier.
3
In a large mixing bowl, add the warm, peeled potatoes. Using a fork or a potato masher, coarsely mash them. Avoid making a smooth paste; a slightly lumpy, rustic texture is desired for an authentic bharta.
4
Add the finely chopped red onion, green chilies, and fresh coriander leaves to the mashed potatoes.
5
Drizzle the pungent mustard oil over the mixture and sprinkle with salt. The raw mustard oil is the key ingredient for the signature flavor of this dish.
6
Gently mix all the ingredients together with a spoon or clean hands until everything is well combined. Do a taste test and adjust the salt or green chilies if necessary.
Serve the Aloo Bharta immediately while it's warm, alongside steamed rice and dal, or with fresh rotis.
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.
If the dal seems too thick, add about 1/2 cup of hot water and mix well to reach your desired consistency.
4
Prepare the Tempering (Chhunka)
In a small tadka pan, heat the ghee over medium heat.
Add the mustard seeds and wait for them to splutter completely.
Next, add the cumin seeds and broken dried red chilies. Sauté for about 30 seconds until the chilies darken slightly and the seeds are fragrant.
Finally, add the asafoetida, give it a quick stir for 1-2 seconds, and immediately turn off the heat.
5
Combine, Simmer, and Serve
Carefully pour the hot tempering over the cooked dal. It will sizzle.
Stir the tempering into the dal and bring the mixture to a gentle simmer for 2-3 minutes to allow the flavors to meld together.
Garnish with freshly chopped cilantro.
Serve hot with steamed rice and a side of vegetables or bhaja (fried vegetables).
