Omelette Curry

A comforting Indian-style curry made with fluffy omelettes simmered in a flavorful onion-tomato gravy. Great with rice, roti, or naan.

Ingredients

For the Omelettes

• 4 eggs
• 2 tbsp milk or water
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 2 tbsp cilantro, chopped
• 1/4 tsp turmeric
• Salt and pepper to taste
• 1 tbsp oil for frying

For the Curry

• 2 tbsp oil
• 1 large onion, finely chopped
• 2 tomatoes, pureed or finely chopped
• 1 tsp ginger-garlic paste
• 1 green chili, sliced
• 1/2 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/2 tsp garam masala
• Salt to taste
• 1 1/2 cups water
• 2 tbsp cilantro, chopped

Some ingredients are available to purchase HERE

Instructions

1. Make the omelettes

1. Beat eggs with milk, onion, green chili, cilantro, turmeric, salt, and pepper.
2. Heat a little oil in a skillet.
3. Pour in egg mixture and cook until set on both sides.
4. Repeat if making smaller omelettes.
5. Cut omelette into strips or large pieces and set aside.

2. Prepare the curry

1. Heat oil in a pan over medium heat.
2. Cook onions until golden brown.
3. Add ginger-garlic paste and green chili; cook 1 minute.
4. Stir in tomatoes and cook until soft and oil begins separating.

3. Add spices

Mix in:

• turmeric
• cumin
• coriander
• red chili powder
• salt

Cook 1–2 minutes until fragrant.

4. Simmer

1. Add water and bring to a simmer.
2. Cook 5–7 minutes until slightly thickened.

5. Add omelette

1. Gently place omelette pieces into the curry.
2. Simmer 2–3 minutes so they absorb flavor.

6. Finish

Sprinkle with:

• garam masala
• fresh cilantro

Serving Ideas

Serve hot with:

• steamed rice
• chapati
• naan
• dosa

Tips

• Add coconut milk for a creamier South Indian version.
• For extra richness, top with a spoonful of ghee before serving.
• Don’t overcook the omelette in the curry or it can become rubbery.

A simple, hearty dish that turns everyday eggs into something deeply flavorful.