Omelette Curry

           This is a very easy and a homemade style curry where the omelette is cut into desired pieces and cooked in a tomato-onion-cashew nut based gravy. A lovely side dish to your rice, any flavoured rice or any type of Indian bread. This is a perfect quick dish if you are looking for something simple, yet yummy. So check out the step by step pictorial recipe to prepare it. 

           I like mine a thin gravy type as I like to enjoy it with steamed rice. Thicken the gravy as per choice if having with ay Indian bread like naan, kulcha, paratha, tandoori roti or just plain chapati. I kept the gravy simple, mildly spiced and cooked in less oil. Do make it spicy, creamy and greasy as per your preference.

• 2 eggs, beaten with a pinch of salt
• 1 onion, roughly chopped
• 1" ginger
• 2-3 garlic cloves
• 1 tomato, roughly chopped
• 8-10 cashew nuts
• 2 green chilies
• 2 tbsp. oil
• 1" cinnamon stick
• 2 green cardamoms
• 4 cloves
• 1-2 bay leaves
• 1 tsp. cumin seeds
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 tsp. ghee
• 1 tsp. coriander leaves, chopped

          Heat 1 tsp. oil in a pan and make an omelette with the beaten egg. Slice as desired and keep aside. 

          Grind together onion, ginger, garlic, tomato, cashew nut and turmeric powder into a smooth paste. Keep aside. 

          Heat remaining oil and temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Add the paste and stir fry for 1-2 minutes.

          Add all the dry spices (except garam masala powder and salt)) and sauté for a minute. Add 2 cups water and salt. Bring it to a boil and simmer for 4-5 minutes.

          Now add the omelette pieces and green chilies. Mix well and continue to simmer for 2-3 minutes more.

         When done, add the garam masala powder and ghee. Give it a stir and switch off the flame. Garnish with coriander leaves and serve with plain steamed rice or chapatis. 

                     Heat 1 tsp. oil & make omelette with the beaten egg. Slice & keep aside. 

                      Heat remaining oil & temper with cumin seeds, bay leaves, cinnamon, 
                      cardamoms and cloves. Add paste & stir fry for 1-2 minutes.

                        Add the paste and stir fry for 1-2 minutes.

                     Add all dry spices (except garam masala powder & salt)) & sauté for 
                     a minute. 

                      Add 2 cups water & salt. Bring to a boil & simmer for 4-5 minutes.

                     Add omelette pieces & green chilies. Mix well & simmer for 2-3 minutes.

                      When done, add garam masala powder & ghee. Stir & switch off flame. 

                       Garnish with coriander leaves.

                                Serve with plain steamed rice or chapatis.