Dhaba style Egg Omelette Curry
 
Prep time
Cook time
Total time
 
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:
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.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/09/29/dhaba-style-egg-curry/