Tomato Omelette Curry with Steamed Basmati Rice

Instructions

1. 1

   Prepare and Cook the Omelettes

   • In a mixing bowl, whisk the 8 eggs until frothy. Add 75g of finely chopped onion (about 1 small onion), green chilies, 2 tbsp of fresh coriander, 0.25 tsp turmeric powder, and 0.5 tsp salt. Mix everything well.
   • Heat 1 tbsp of oil in a non-stick skillet over medium heat. Pour a quarter of the egg mixture to form a thin omelette. Cook for 2-3 minutes until the bottom is set and golden.
   • Flip the omelette and cook for another minute. Slide it onto a plate. Repeat with the remaining egg mixture and oil to make 4 omelettes in total.
   • Once the omelettes have cooled slightly, roll each one tightly and use a sharp knife to slice them into 1-inch thick pinwheels.
2. 2

   Create the Curry Base (Masala)

   • In a kadai or deep pan, heat the remaining 2 tbsp of oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds.
   • Add the remaining 200g of finely chopped onion and sauté for 8-10 minutes, stirring frequently, until they are soft and golden brown.
   • Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
3. 3

   Cook the Tomato Masala

   • Add the tomato puree to the pan. Stir and cook for 2 minutes.
   • Add the spice powders: remaining 0.5 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Mix well to combine.
   • Cook this masala mixture for 6-8 minutes, stirring occasionally, until it thickens and you see oil separating from the sides. This step is crucial for a flavorful gravy.
4. 4

   Simmer the Gravy

   • Pour in 1.5 cups of hot water and add the remaining 1 tsp of salt. Stir well to deglaze the pan.
   • Bring the gravy to a rolling boil, then reduce the heat to low. Crush the Kasuri Methi between your palms and add it to the gravy.
   • Cover the pan and let the gravy simmer for 5-7 minutes to allow the flavors to meld together.
5. 5

   Finish and Garnish

   • Gently slide the sliced omelette pieces into the simmering gravy. Sprinkle the garam masala over the top.
   • Stir very gently to coat the omelette pieces. Simmer for just 2-3 minutes, allowing the omelette to absorb the flavors without breaking apart.
   • Turn off the heat. Garnish with the remaining 2 tbsp of fresh coriander.
   • Let the curry rest for 5 minutes before serving hot with roti, naan, or steamed rice.