Indian Omelet Masala Egg Curry
Bonus!! Recipe for a versatile Indian Coconut Curry Paste
Posted By Savita
As someone said, egg is a versatile cooking ingredient, many people who don't eat meat still enjoy eating eggs! Just like eggs, Egg Curry is one such classic Indian curry which rich or poor, Indian or non-Indian, and even vegetarian "egg-tarians" enjoy all over the world!
Sometimes back, Vishal showed me the way he used to eat egg curry with whole hard-boiled eggs fried in spices before adding to the curry. Inspired with gorgeous looking fried eggs, I made Andhra-style egg curry few months back and shared.
Today, I am sharing with you one more variation of classic egg curry with a little different egg preparation which is heart-throb of millions around the world! i.e. Omelet!!! (or omelette)
I know!! Interesting??? Isn't it?
However, Indian Omelet is little different from how omelet is eaten everywhere else. It is not that soft, or just set and stuffed with cheese and peppers etc.... instead it has healthy touch of chopped green chilies, onions, cilantro, some spices and it is crisped on both side for that extra oomph!
Whenever Vishal gets to eat omelet outside, his special request is please make this little crispy! :)
So, this crispy onion and cilantro omelet is serving the egg part in this coconut and spices curry. The crispy egg stands well to the gravy and didn't get soggy! plus it is a great way to use leftover omelet!
Do you ever have leftover omelet?? Just asking! because I never have ;) until I'm hosting a brunch party and no guest happen to (surprisingly!!) like eggs!
Great Base Curry!!!
If you don't like omelet, you can always add just simple boiled eggs or fried eggs to the same curry gravy. Ask me!! I find this curry so flavorful, even a bowl of lite pan-seared tofu often make it's way in this yummy gravy! completely vegan!!
I specially included recipe ingredients for coconut curry paste separately. This curry paste is very versatile. You can use it to make coconut chicken curry. Or just rub chicken with curry paste, some oil, and salt and roast chicken at 375 degree F until done for an easy curry roasted chicken dinner.
Gluten Free?
Oh yes! Good you asked! This curry is gluten free.
Paleo?
Well!! If you consider dried spices and coconut milk paleo, which I do (no offense to paleo Gods!), then, yes! this extra special curry is paleo too! Just use free-range eggs and preferably grated fresh coconut instead of coconut milk (or make coconut milk at home by processing fresh coconut and water in blender)
Diary Free?
Good news for all my lactose-intolerant friends, this curry is also dairy free.
Okay! Now let's get cooking!
Like Egg Curries?? Here are a few more:
Ingredients
- Indian Crispy Omelet or Omelette
- 3 Egg(s) (large eggs)
- 1/4 Cup Shallot Onions (or red onion, small chopped)
- 1 tsp Hot Green Pepper (small) (hari mirch, small minced)
- 2 tbsp Cilantro (hara dhaniya, small chopped)
- 1/2 tbsp Canola Oil
- Salt and Black Pepper (as per taste)
- Coconut Curry Paste
- 1/3 Cup Coconut milk
- 1/2 tsp Cumin Seeds
- 1/2 tsp Fennel Seeds
- 2 tsp Coriander Powder
- 3 Garlic (garlic cloves)
- 1/4 tsp Turmeric (powder)
- 1/2 tsp Red Pepper Powder
- 2 tbsp Cilantro (hara dhaniya)
- 1 inch Ginger (fresh ginger root)
- 1 tbsp Tomato Paste (optional)
- Curry
- 2-3 Shallot Onions (about 1/2 cup, cut into thin rings)
- 1 Cup Tomatoes (grated, about 2-3 tomatoes)
- 2 tbsp Canola Oil
- 2-3 Hot Green Pepper (small) (small chopped, optional)
- Cilantro (leaves, chopped, for garnish)
- Salt (as per taste)
- 1 tbsp Coconut (dried grated coconut, for garnish)
Directions
-
1. Ready all the ingredients, slice onion, grate tomatoes, chop green pepper and set aside. -
2. Curry Paste - To make coconut curry paste, combine all ingredients of curry paste in a food processor. Additional Notes:
If you don't like coconut milk, use equal amount of thick yogurt or cashew cream. -
3. Curry Paste - Pulse, scraping the side once or twice in-between to make a thick paste, use 1 tbsp water (not more) if it is hard to process ingredients properly. Remove from food processor and set aside. Additional Notes:
This curry paste will stay good in refrigerator for 1 week. You can also use it to roast chicken. Just one little change, use 1 tbsp oil instead of water (if paste is thick). Thing is, water based products can go bad more quickly. Oil, however, will act like natural preservative. -
4. To make Omelet - Beat well eggs and rest of omelet ingredients in a small bowl except oil. Also heat a small skillet with 1 teaspoon to 1/2 tbsp oil. -
5. To make Omelet - Add eggs to pan and cook until both sides are brown and crispy! Using wide spatula, flip once bottom side is cooked and set, about 2-3 minutes each side on medium heat. -
6. Transfer omelet to a cutting board, using knife slice into strips or diamonds like I did. Set aside. Additional Notes:
Oh yes!! You are allowed to enjoy a few crispy omelet strips while working on rest of the curry! :) -
7. For curry, in a wide pan, heat 2 tbsp oil. Add sliced onions and saute until onion are slight brown at edges (6-7 minutes) -
8. Add curry paste and continue frying stirring often for 4 minutes until spices are nicely cooked. Additional Notes:
Don't worry about spices sticking to bottom of pan, these will come out once you add tomatoes and water. Just don't let spices turn brown/burn. -
9. Once spices are nice and toasted, add in tomatoes, green pepper, and 1/4 teaspoon salt. -
10. Cook for 5 minutes until tomatoes are fully cooked and mix have started to release oil. Notice, all spices stuck to bottom are releasing now! If not, then add 1 tbsp water. -
11. Add 3 cups of water, bring mix to boil then simmer for 10 minutes or until gravy thick to your liking. -
12. Once gravy is cooked, taste and adjust salt, then add omelet strips and cook 2-3 minutes (low heat) until omelet is just heated through. -
13. Garnish with fresh cilantro and grated coconut (if you like) and serve hot with rice or roti!
Savita's Recipe Notes:
Gluten free, omelet egg curry is perfect for an Indian-style, warm and comforting, rice and curry dinner at home! This curry also goes well with Indian naan bread!
Make Ahead: Egg curry tastes even better when kept refrigerated for 4-8 hrs. So you can make it a night before and serve next day.
Or just make curry and freeze for up-to 6 months. When ready to serve, make omelet or boil eggs and serve hot with steamed rice or bread!
My adapted recipes are never the same as original. So I have tweaked this one too, per my taste and liking. Original recipe calls for 1/2 teaspoon Garam Masala, I didn't feel it need some! Feel free to add for extra spice kick and aroma.
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