This week we have gone all eggy….. and quite rightly so, it is the kind of ingredients that fits in almost every cooking – so versatile. The ultimate convenience food, great powerhouse of nutrition, packed with protein and minerals. Having a little stock of eggs in the kitchen is undoubtedly great, you can have a wholesome dinner – cheap and cheerful meal.
Omelette Curry is probably one of the easiest curry ever. My mum used to make it especially during weekdays, as it was a simple meal that the whole family enjoyed. When I first made this curry I had all the hope it would taste the same as the one mum used to do….and I was very happy with the result. Cutting through the thick spongy omelette that has absorbed all the curry sauce and so full of satisfying flavours.
Ingredients Serves 2-4
- 4 eggs
- 2 -3 Tbs curry powder (this always depends on the curry powder you use)
- 4-6 fresh curry leaves
- Ginger and garlic paste – 1tbs
- 1 medium size tomato – chopped
- 1 medium size onion- finely sliced or chopped
- 1 tsp dried methi leaves
- Handful of frozen peas – defrosted
- ½ tsp red chilli or tandoori powder
- 1tsp plain flour – (secret ingredient for the omelette, see my note below)
- 2 Tbs vegetable oil plus little extra for the omelette
- Salt-to taste
- ½ tsp ground cumin powder
- ½ tsp garam masala
- Handful of hopped coriander leaves
- Start by preparing the omelette. Beat the eggs, season with salt, add the chilli powder or (tandoori powder if using), cumin powder and flour in the egg mixture. In a medium size skillet, heat 1 tsp of oil over a medium heat, pour the egg mixture and cook the omelette. The reason I use a smallish pan is to get a thick omelette. Once done set aside. (I’m sure some of you will ask why flour, well that was my mother’s trick to make the omelette more spongy, porous which helps better absorption of the curry sauce).
- Place a non-stick pan on medium heat; add vegetable oil, chopped onion fry until translucent. Add the curry leaves, ginger garlic paste and stir. Add the curry powder, fry for 2 minutes, methi leaves and the chopped tomatoes. Season with salt and leave to simmer another 6 minutes or until the oils begin to separate.
- As the sauce starts to thicken, add a little water to make a thick gravy. Taste for seasoning. Add the peas simmer for another 2-3 minutes. Turn heat off, cut the cooled omelette into slices, add to the curry sauce. Using a ladle spoon the curry gravy on the omelette, cover and leave for few minutes.
- Garnish with chopped coriander leaves and serve with hot plain boiled rice or bread and an accompaniment dish of your choice.
Nutritional Value Per Servings: Good points
- Very low in cholesterol
- Very low in sodium
- Low in sugar
- High in calcium
- Very high in dietary fiber
- Very high in iron
- Very high in manganese
- High in magnesium
- High in potassium
- High in vitamin B12