Hyderabadi Omelette Curry

Name: Hyderabadi Omelette Curry
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 6 pcs egg (for omelette); 3 pcs onion (medium, 2 finely sliced and 1 finely chopped); 3 pcs tomato (medium, chopped); 3 pcs green chili (finely chopped); 2 tsp ginger-garlic paste; 2 tbsp peanuts (raw); 1 tbsp white sesame seeds; 2 tbsp desiccated coconut; 3 tbsp oil; 0.5 tsp cumin seeds; 0.5 tsp mustard seeds; 8 pcs curry leaves; 1 pinch turmeric powder; 0.5 tsp red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 1 tsp tamarind paste; 0.5 tsp salt (divided); 2 cup water (for gravy); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(28)

TASTE SCORE

8/10

A homestyle Hyderabadi curry where soft omelette pieces are tucked into a lightly spiced onion, tomato, peanut, and sesame gravy. It is rich, comforting, and especially good with roti, paratha, or plain rice.

PREP

20m

COOK

30m

SERVES

1 KATORI

313 cal

SERVINGS

METHOD · 9 STEPS

roast · ~5 min
Roast the peanut masala base.
1.Heat a small pan over low heat.
2.Roast peanuts until lightly colored and nutty (2-3 min).
3.Add white sesame seeds and desiccated coconut and roast until fragrant (1-2 min).
4.Cool slightly, then grind with a little water to a smooth paste.
TIPKeep the heat low so the sesame and coconut do not burn.
mix · ~3 min
Beat the eggs for the omelette.
1.Crack the eggs into a bowl.
2.Add chopped onion, 2 chopped green chilies, a pinch of turmeric powder, and a small pinch of salt.
3.Beat well until the mixture looks even and slightly frothy.
fry · ~5 min
Cook the omelette.
1.Heat 1 tbsp oil in a wide pan over medium heat.
2.Pour in the egg mixture and spread it gently.
3.Cook until the bottom sets, then flip and cook the other side until just done (3-4 min total).
4.Lift out, cool for 2 minutes, and cut into medium pieces.
TIPDo not overcook the omelette or it can turn rubbery in the curry.
temper · ~2 min
Make the tempering.
1.Heat the remaining oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add cumin seeds and curry leaves and cook until aromatic (20-30 sec).
saute · ~12 min
Cook the onion and tomato masala.
1.Add the sliced onions and cook until soft and light golden (5-6 min).
2.Add the remaining green chili and ginger-garlic paste and sauté until the raw smell fades (1 min).
3.Add chopped tomatoes and cook until soft and pulpy (4-5 min).
4.Stir in red chili powder, coriander powder, garam masala, and the remaining salt.
simmer · ~8 min
Build the curry gravy.
Add the ground peanut-sesame-coconut paste and cook for 2 minutes, stirring well. Mix in the tamarind paste and water, then bring to a gentle simmer until the gravy thickens slightly.
TIPStir often after adding the nut paste so it does not catch at the bottom.
simmer · ~4 min
Add the omelette pieces.
Slide the omelette pieces into the simmering gravy and spoon some sauce over them. Cook gently for 3-4 minutes so the omelette absorbs the masala without breaking apart.
garnish
Finish with coriander leaves.
serve
Serve hot with roti, paratha, or rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the roasted peanut, sesame, and coconut paste very smooth so the gravy turns silky instead of grainy.
2
Cook the omelette only until just set; it will cook a little more after simmering in the curry.
3
Let the mustard seeds fully splutter before adding cumin and curry leaves for a cleaner tempering flavor.
4
Fry the onions to light golden, not deep brown, so the curry stays balanced and not bitter.
5
After adding the nut paste, keep stirring and simmer gently because peanut-based gravies catch quickly.
6
Add the omelette pieces only once the gravy has thickened slightly, so they absorb masala without falling apart.
7
This curry tastes even better after a short rest, as the omelette soaks up the tangy-spiced gravy.