Omelette er Dalna

(Omelette Curry)

Servings: 4 persons

Ingredients:

Eggs - 6

Potatoes - 2 medium, quartered

Onions - 100 g

Tomato - 50 g, chopped

Garlic - 2 cloves

Ginger - 1 inch

*Red Chilli powder - 1/2 tsp

Dhaniya/Coriander Powder - 1 tsp

Bay Leaf - 1 small

Green Chillies - 3-4, slit and deseeded + 2 chopped (optional)

Garam masala powder - 1/4 tsp

Green Cardamom - 2, coarsely crushed

Cinnamon - 1 inch, coarsely crushed

Sugar - 1/4 tsp

Salt - To taste

Ghee - 1/2 tsp

Oil - 5 tbsp

* If you want to avoid hot food then you may substitute red chilly powder with deghi mirch or kashmiri chilly powder.

Preparation:

1. For Omelette, chop 2 tbsp onion and use remaining to make a paste. Chop 2 green chillies (optional).

2. Grind onion, garlic, and ginger to a paste with as little water as possible.

3. Rub a pinch of salt and turmeric on potato quarters.

Cooking procedure:

Omellete:

1. Spray skillet with a thin film of oil or add 1/2 tbsp oil to the skillet and heat.

2. Turn the heat to low, add 1 beaten egg and rotate the skillet immediately but gently to make a nice round shape. Normally salt is not added to the omelette at this stage because it absorbs the gravy that has salt.

3. Sprinkle chopped onions and green chillies evenly on the egg surface. Let cook for a minute on low heat.

4. Fold to make the omelette and turn to fry the other side. Cut the omelette into 2 equal halves and keep aside. Frying time will vary according to the browning you desire. Fry on low heat.

Gravy:

1. Heat 5 tbsp oil in a kadhai. Fry potatoes and keep aside.

2. To the remaining oil add bay leaf, green cardamom, and cinnamon. Fry for 30 seconds.

3. Add onion, ginger, garlic paste and fry for 3-4 minutes or till oil separates. If water content in the paste is high, it might take a longer time so make sure oil separates out before proceeding to the next step.

4. Add dhaniya/coriander powder and red chilli powder. Fry for 2 minutes. Sprinkle water if required to prevent masala from sticking to the bottom of the kadhai.

5. Add chopped tomato. Fry for 3-4 minutes or till oil separates.

6. Add salt, and about 1 cup warm water and let come to boil.

7. Add potatoes and simmer on low heat till potatoes are almost done (about 5-6 min).

8. Add omelettes. Cook for 5 minutes on medium heat. Omelettes absorb a lot of gravy so keep adequate gravy when removing from heat.

9. Add sugar, ghee, slit green chillies. Cook for 1 minute  and remove from heat.

10. Pour on serving tray and sprinkle garam masala powder.

Serving Suggestions: