Bengali style egg omelette curry

Hello my dear friends and fellows! Welcome back to my space Dish Of Delight once again. I hope you all are enjoying Sunday with family and friends.

Today I am sharing a simple Bengali style egg curry recipe in which we first make egg omelettes and then use them as an ingredient in the curry. So let’s start with the recipe.

Ingredients

Eggs 6

Potatoes 2 medium sized cut into 1” cubes

Onion 2 and 1/2 medium sized ( 1 finely chopped + 1 and 1/2 sliced )

Tomato 1 small chopped

Green chilli 3 or 4 chopped

Garlic 3 or 4 crushed

Ginger paste 1/2 tbsp

Green chilli paste 1/2 tbsp

Bay leaf 1

Cumin seeds 1 tsp

Turmeric powder 1/2 + 1/2 tsp

Red chilli powder 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Black pepper powder 1/2 tsp

Garam masala powder 1 tsp

Salt as per your taste

Oil 2 tbsp + 6 tsp + 1 tbsp

Procedure

  • Divide the chopped onion and the chopped green chillies into 3 equal parts
  • in a bowl, break and add 2 eggs, one part each of the chopped onion and green chillies, add a little salt and beat well
  • now heat 2 tsp oil in a frying pan at medium flames. Once heated, add the beaten egg and fry the omelette. Make two folds to look like a flattened roll. Cut the omelette roll into halves and remove from the pan and keep aside in a plate. The omelette should not be over fried.
  • this way make the egg omelettes taking 2 eggs at a time. So there should be a total of 6 half pieces of omelette. Once done keep the omelettes aside in a plate
  • heat 1 tbsp of oil in a kadhai at medium high flames. Once heated, add 1/2 tsp turmeric powder, mix with the oil and then add the potato cubes. Fry these untill they turns golden colour. Remove the fried potatoes from the kadhai and keep aside
  • add the remaining oil in the same kadhai and once heated, temper it with the whole spices.
  • add the sliced onion and fry untill it turns golden brown in colour.
  • add the chopped tomatoes and stir and cook untill the tomatoes turn mushy
  • now add ginger paste, crushed garlic, green chilli paste and sauté the spices untill their raw smell disappears
  • then, add all the powder spices except the garam masala, salt as per your taste, about 1 or 2 tbsp of warm water and sauté and roast the all spices untill oil starts separating from them
  • at this stage add the fried potatoes and stir and mix well with the roasting spices. Keep roasting for one more minute
  • then add 1 and 1/2 cups of hot water and stir and mix well. Bring it to a boil
  • now reduce the flames to medium low and cover and cook for about 5 to 7 minutes
  • remove cover and give a good stir. Check and adjust the salt in the curry.
  • then add omelettes in the curry in a single layer. Do not stir. Reduce the flames to minimum and cover and let cook for 1/2 a minute
  • remove cover, gently flip the omelettes to the other side, spread the garam masala powder all over the curry and cover again.
  • Switch off the flames and let the curry rest for some time and then serve hot with steamed rice or roti or any dish of your choice.
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