omelette curry

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Omelette curry recipe is my spin on Indian Egg curry recipe, making tiny omelettes in paniyaram pans dunked in tangy spicy gravy.

Check out similar to egg Omelette Curry recipes on the blog,

Ingredients

To make omelette:

  • 5-6 eggs 
  • 1 onion 
  • 1 green chilli 
  • Corriander leaves
  • Salt to taste 
  • 1/4 cup milk 

To make curry :

  • 4 tsp oil 
  • 1 tsp fennel seeds
  • 1 large onion 
  • 1 green chilli (remove or make half to make it less spicy)
  • Salt to taste 
  • 3 large tomatoes 
  • 2 tsp minced ginger garlic
  • 1 tsp turmeric powder 
  • 1 tsp red chilli powder 
  • 1.5 tsp Corriander powder 
  • 2 heaped tbsp shredded coconut 
  • 2 cups water 
  • A few curry leaves
  • 1 tsp jaggery or brown sugar
  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • 2 cloves 
  • 1 green cardamom
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How to make Omelette curry

  • Whisk all ingredients for making omelette together until nice and fluffy.
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  • Lightly oil the paniyaram pan, cook the eggs on medium flame until sealed on both sides don’t over cook.
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  • To a kadai, add oil, fennel seeds, onions, salt a green chilli (optional) and cook u tip onions are softened.
  • Add Tomatoes, ginger garlic paste, turmeric powder Cover and Cook until tomatoes are softened.
  • Next add chilli powder and Coriander powder and Cook for 2 mins until powders are cooked a little 
  • And then, add coconut and mix well and switch off the flame, cook and blend to a smooth paste with little water 
  • Clean same kadai, add 2 tsp coconut oil, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 star anise, 2 cloves and 1 green cardamom
  • After that, add the blended purée and Add 2 cups of water, curry leaves, 1 tsp jaggery or brown sugar and salt to taste 
  • Cover and bring to a simmer, then add the cooked omelettes and simmer for another 10 mins on low flame.
  • Finally omelette curry is ready garnish with fresh Coriander leaves and serve hot with rice.
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Omelette curry recipe

Prep Time 10 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian
Servings 5 People

Ingredients
  

To make omelette

  • 5-6 eggs
  • 1 onion about 100 gms
  • 1 green chilli
  • Coriander leaves
  • Salt to taste
  • 1/4 cup milk

To make curry

  • 4 tsp oil
  • 1 tsp fennel seeds
  • 1 large onion about 100 gms
  • 1 green chilli remove or make half to make it less spicy
  • Salt to taste
  • 3 large tomatoes
  • 2 tsp minced ginger garlic
  • 1 tsp Turmeric powder
  • 1 tsp Red chilli powder
  • 1.5 tsp Coriander powder
  • 2 heaped tbsp shredded coconut
  • 2 cups water
  • A few curry leaves
  • 1 tsp Jaggery or brown sugar
  • 2 tsp coconut oil
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 1 star anise
  • 2 cloves
  • 1 green cardamom

Instructions
 

  • Whisk all ingredients for making omelette together until nice and fluffy.
  • Lightly oil the paniyaram pan, cook the eggs on medium flame until sealed on both sides don’t over cook.
  • To a kadai, add oil, fennel seeds, onions, salt a green chilli (optional) and cook u tip onions are softened.
  • Add Tomatoes, ginger garlic paste, turmeric powder Cover and Cook until tomatoes are softened.
  • Add chilli powder and Coriander powder and Cook for 2 mins until powders are cooked a little
  • Add coconut and mix well and switch off the flame, cook and blend to a smooth paste with little water
  • Clean same kadai, add 2 tsp coconut oil, 1 tsp mustard seeds, 1 tsp fennel seeds, 1 star anise, 2 cloves and 1 green cardamom
  • Add the blended purée and Add 2 cups of water, curry leaves, 1 tsp jaggery or brown sugar and salt to taste
  • Cover and bring to a simmer, then add the cooked omelettes and simmer for another 10 mins on low flame.
  • Garnish with fresh Coriander leaves and serve hot with rice.
Keyword egg recipes, omlette

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