Dhaba Style Egg Omelette Tomato Curry

These mildly spiced eggs cooked in butter were rolled, cut, and simmered in a tangy garlicky tomato curry.  They are fluffy and soak in the juices quite efficiently.  This dhaba style egg curry is a perfect quick “lazy” meal for cold evenings.  The curry goes absolutely great with rotis, chapathis, and parathas.

We’ve had an adventurous few weeks.  Yes, we did travel quite a bit, but it is the adventure we had with my camera I’m referring to.

A few days before leaving on a trip to London and Oslo, my camera stopped working.  The card reader was messed up.  I was sick at that time.  When I finally had some energy, I decided to take it to my local camera repair guy (which had a one-star rating) only because I did not want to drive an hour up to the city to get it fixed.  We were somewhat relieved because the local guy told me he can try and give it before we leave on our trip, which was in five days.

We got back from our trip of fifteen days, and the first thing I did was to call them.  A lady with a curt voice informed me that the camera is in the other branch, and we’d need to wait a couple of weeks for the part to come in.  Another week goes by, I call.  The same response from the lady.  Slightly irritated, I ask her for the manager’s number.  I call the owner to ask him.  He mentions that he called me and left a message (when I was in Europe), to find out if he could go ahead with the repair (duh, why else would I sign off on the repair?).  I said, yes, of course.  I had already told him earlier to replace what needs to be.

This ordeal took six weeks.  The same response, and me getting more and more antsy without being able to shoot anything.

I finally got the camera and I couldn’t even take a deep breath.  It almost felt like high time.

For a food blogger/photographer, you feel incredibly lost without your camera.  I didn’t have a functional backup, unfortunately. So I decided that it must be a sign from somewhere.  I took a break from shooting.  I started reading more (which I used to before I got obsessed with blogging), started working out more.  Started doing nothing, which was unheard of at home.

Six weeks without a camera, I cannot believe I’d ever say that.  Out of the few things I learned, perhaps the most pertinent is to never, ever go to a place with a one-star rating.  In all seriousness though, I also learned that we can survive if we’re deprived of something we really enjoy. Nothing in life is worth fretting too much over.  Take life as it comes.

Here it is, the first recipe I shot after I got my camera back.  I’m so excited to share this spicy egg omelette curry with you.

Egg curry is really popular among Indians, but I’ve noticed a newer dish, egg omelette curry, which has been making the rounds in the last couple of years.  Egg curry really is a savior on  busy days.  It is what most Indian moms make when the refrigerator is run out of vegetables or you have an unexpected guest.   I tried the omelette curry, and it is just as easy and perhaps even more delicious.

How to make a fluffy Egg Omelettes

A good egg omelette curry is made with two eggs at a time.  The eggs are whipped well with little salt and pepper.  Make the eggs on low heat and very slowly scoot the egg to the middle while it’s cooking.  Once it’s cooked about 70%, start folding it.  Cook it through and take it out.  Cut it into thick strips.

A good egg omelette curry is made and let to soak overnight, for the egg to soak up all the juices. Egg omelette curry goes great with rotis and chapathis.

Dhaba Style Egg Curry

The base of this egg curry is a very simple one, with the basic paste of onion, tomato, and ginger garlic.  The key to get the raw flavor out of the onion is to cook on low heat and saute patiently.

Dhaba style Egg Omelette Curry

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Mildly spiced eggs cooked in butter and rolled, cut and simmered in a tangy garlicky tomato curry. They are fluffy and soak in the juices quite efficiently. It's a perfect quick "lazy" meal on cold evenings. Goes absolutely great with rotis, chapathis or parathas.

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: Indian

Serves: 4

Ingredients

• 4 eggs
• salt
• ⅓ tsp freshly crushed pepper
• 1 tbsp butter + 1 tsp oil
• ½ + ½ red onion, chopped
• 2 tomatoes, quartered
• 1 inch ginger
• 5 cloves garlic
• 2 tbsp olive oil or vegetable oil + 2 tbsp butter
• ½ tsp cumin seeds
• 3-4 thai chilies, slit
• 1 tsp chili powder
• ⅓ tsp turmeric
• 1 tsp salt
• 1 tsp garam masala
• ½ tsp dried crushed meethi leaves

Instructions

1. Whip up the eggs with little salt and pepper. In a non stick pan, add the butter and oil and keep it on medium to low heat. Once it gets little hot, add the eggs. Slowly with a spatula, push the sides to the middle to get it flufflier. After the egg is almost cooked and doesn't jiggle on top, fold it once, and fold it again to form a cylinder and cook again for a minute. Take it out and cool completely before you slice it. Cut it lengthwise and set it aside.

For the Curry

1. Grind ½ onion with ginger and garlic, and tomatoes to a fine paste. Set aside.
2. In a non stick pan, add 2 tbsp oil. Add the cumin and let it splutter and add the chilies. Saute the chilies in oil for a minute, before adding another ½ onion which is finely chopped. Keep the flame on medium and saute for 2 minutes.
3. Add the paste and saute for a minute. Add chili powder, turmeric and salt. This process will take about 10-15 minutes. Keep on low flame and keep adding a tablespoon of water at a time if it dries up. The raw smell of the paste should go and you should see a some oil ooze from the side. Add the 2 tbsp of butter. After about 15 minutes, add 2 cups of water and bring it to a boil for another 5 minutes.
4. Add the garam masala and the meethi leaves, slide in the sliced eggs, simmer, cover and cook for 5 min. Switch off the flame and let the curry sit for 30 minutes before serving.
5. Serve with rotis.

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