Bengali Omelette Curry Recipe
This Bengali style Omelette Curry recipe is hands down the easiest egg recipes you will find out there. It has an omelette sliced up in thick strips and dunked in a delicious and mildly spicy gravy. Perfect as a simple lunch recipe, it pairs well with both rice as well as flatbreads like rotis or paranthas.
Servings 2 people
Equipment
- Stove Top
- Heavy bottom Non-stick Pan
- Non-stick frying pan
Ingredients
- 4 nos. Eggs
- 2 Onion Medium
- 6 Cloves of Garlic
- ½ inch Ginger
- 3 Tomatoes Medium
- 1 Bay Leaf
- 2 Green Cardamom
- 4 Cloves
- ½ inch Cinnamon
- Salt to Taste
- ½ tsp Turmeric Powder
- ¾ tsp Red Chilli Powder
- 1 tbsp Ghee
- 2-3 tbsp Mustard Oil
- Chopped Coriander Leaves For Garnish
Instructions
- Finely chop the onion, garlic and tomatoes. Grate the ginger.
- In a pan, heat the mustard oil and add the dry whole spices in it. As they sizzle, add the chopped onion, garlic, grated ginger and tomatoes.
- Fry this mix till it has dried up. Now add the powdered spices and salt. continue frying it on medium-low heat till you see that it has dried up completely.
- Now add ½ cup water in it and give it a stir. Cover and cook.
- Meanwhile, heat some oil in a frying pan for the omelettes. Whisk the eggs with salt and pepper and prepare one big omelette.
- Once it is done at one side, start rolling it in a log. Take it out on a plate and slice it in thick ribbons.
- Now, drop this sliced omelette in the prepared gravy. Top it with some ghee and finely chopped coriander leaves. Serve hot.
Notes
Instead of slicing the Omelette into ribbons, you can also cut in into squares and drop them in the gravy.