Aloo Pyaz ki Sabzi with Omelette

Instructions

1. 1

   Heat 3 tbsp of oil in a pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds. Add the sliced onions and sauté until they turn soft and golden brown, which should take about 6-7 minutes. Stir in the ginger-garlic paste and slit green chilies, and cook for another minute until the raw smell disappears.

2. 2

   Lower the heat and add the turmeric powder, red chili powder, and coriander powder. Stir for 30 seconds. Add the chopped tomatoes and cook until they become soft and mushy, about 4-5 minutes. Add the diced potatoes and 1.25 tsp of salt. Mix everything well to coat the potatoes with the masala. Pour in 1/2 cup of water, cover the pan, and let the potatoes cook on low-medium heat for 10-12 minutes, or until they are tender and cooked through. Stir occasionally.

3. 3

   Once the potatoes are cooked, uncover the pan and add the garam masala and amchur (dry mango powder). Mix well and cook for another minute. Garnish with 2 tbsp of chopped coriander leaves. Keep the sabzi warm while you make the omelettes.

4. 4

   In a bowl, crack the 8 eggs. Add the finely chopped onion, 1 finely chopped green chili, 2 tbsp coriander leaves, 0.5 tsp salt, and black pepper. Whisk everything together until well combined and slightly frothy. Heat 1 tsp of oil in a small non-stick frying pan over medium heat. Pour about a quarter of the egg mixture into the pan and swirl to create an even layer. Cook for 1-2 minutes until the edges are set and the center is almost cooked. Flip and cook for another 30-60 seconds. Slide the omelette onto a plate and repeat the process with the remaining oil and egg mixture to make three more omelettes.

5. 5

   Serve a portion of the hot aloo pyaz ki sabzi alongside a freshly made omelette. This meal is delicious with a side of roti or paratha.