Kashmiri Omelette

Name: Kashmiri Omelette
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: kashmiri
Ingredients: 4 pcs egg (large); 1 pcs onion (medium, finely chopped); 1 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 2 tbsp coriander leaves (finely chopped, plus extra for garnish); 1 tbsp ghee; 1 pinch cumin powder; 1 pinch fennel powder; 1 pinch kashmiri red chili powder; 1 pinch salt

RATING

4.3/5(32)

TASTE SCORE

7/10

A rustic, golden-brown omelette from the Kashmir Valley, spiced with earthy cumin, fragrant fennel, and a kick of Kashmiri red chili. Flecked with fresh tomatoes, green chilies, and coriander, this quick egg dish is slightly crisp on the outside, soft within, and perfect with warm noon chai or crusty bread.

PREP

COOK

SERVES

1 PIECE

239 cal

SERVINGS

METHOD · 4 STEPS

prep · ~2 min
Prepare the vegetables and beat the eggs.
1.Finely chop the onion, tomato, green chilies, and fresh coriander leaves.
2.Crack the eggs into a mixing bowl, add the salt, cumin powder, fennel powder, and Kashmiri red chili powder.
3.Whisk the eggs briskly for 30 seconds until pale, frothy, and all spices are well combined.
4.Fold the chopped onion, tomato, green chilies, and coriander into the whisked egg mixture.
fry · ~4 min
Cook the omelette until golden and set.
1.Heat the ghee in a non-stick frying pan over medium heat until it shimmers.
2.Pour half the egg mixture into the pan, tilting to spread it evenly into a round omelette.
3.Cook undisturbed for 2 minutes, until the bottom is deep golden-brown and the edges begin to crisp.
4.Flip carefully with a spatula and cook the other side for 1.5 to 2 minutes until golden and fully set.
TIPUse medium heat — high heat burns the spices and ghee before the eggs are cooked through.
fry · ~4 min
Cook the remaining omelette.
1.Transfer the cooked omelette to a plate and keep warm.
2.Allow the pan to cool slightly for 30 seconds, then add a tiny dab of ghee if needed.
3.Pour the remaining egg mixture into the pan and cook the second omelette the same way, flipping to brown both sides.
garnish
Garnish with fresh coriander and serve immediately.
1.Slide each omelette onto a serving plate.
2.Scatter the reserved fresh coriander over the top.
3.Serve hot with noon chai, buttered toast, or crusty bread.

PRO TIPS

What to keep in mind.

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

1
Whisk the eggs until pale and frothy for a lighter, airier texture.
2
Cook on medium heat to prevent the ghee and spices from burning.
3
Let the first side cook undisturbed for 2 minutes to develop a deep golden crust.
4
Chop vegetables very finely so they cook through in the short frying time.
5
Fold vegetables into the eggs just before cooking to avoid excess moisture.
6
Cool the pan slightly between batches to prevent the second omelette from browning too fast.
7
Serve immediately — the omelette loses its signature crispness as it cools.

RECIPE VARIATIONS

Adapt it for your goals.

low oil

Low-oil

Replace ghee with a non-stick cooking spray and use a well-seasoned cast-iron or non-stick pan. Reduces fat while keeping the crisp edge.

high protein

High-protein

Add 2 tablespoons of crumbled paneer or shredded cooked chicken to the egg mixture for extra protein without overpowering the Kashmiri spices.

vegan

Vegan

Substitute eggs with a chickpea flour batter (1 cup chickpea flour + 1/2 cup water + spices) and pan-fry in oil. A protein-packed, plant-based take on the texture.

extra veg