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Omelette Curry - 5

Omelette Curry Bengali Way | Omelette er jhol

Madhushree Basu Roy
A light a flavourful curry made with omelette and potatoes
Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Bengali

Ingredients
  

For Making Omelette

  • 4 nos eggs
  • 1 no onion
  • 1- 2 no green chilli
  • 1- 2 tbsp chopped coriander leaves
  • 1- 1.5 tbsp mustard oil you can use any vegetable oil as well
  • salt to taste

For making the Curry

  • 1 no onion
  • 1 no tomato
  • 3- 4 nos potatoes see notes
  • 2 nos dried bayleaf
  • 3 nos green cardamom
  • 3 nos cloves
  • 1/2 inch cinnamon stick
  • 4- 5 green chillies
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 tsp turmeric powder
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1/4 tsp Bengali garam masala see notes
  • 1/2 tsp sugar
  • 2 tbsp mustard oil
  • salt to taste
  • handful of chopped coriander leaves

Instructions
 

Making Omelette

  • Finely chop one onion, green chilli and coriander leaves.
  • Take 4 eggs in a bowl and add the chopped vegetables. Add salt and whisk for 2 minutes thoroughly.
  • In a frying pan, heat mustard oil. If you don't like mustard oil, use regular vegetable oil.
  • Pour half the whisked egg when the oil is hot. Spread around and cover and cook on medium heat till the omelette has set.
  • Fold the omelette and press it on the frying pan and then slide it out and keep aside. On the same pan, make the second omelette.
  • Once they are done, cut the omelettes into equal sized rectangular pieces and keep aside.

Making the Curry

  • Finely slice the onions and chop the tomatoes. Boil the potatoes, peel them and cut them into quarters or big chunky pieces.
  • In a kadai/ wok, heat mustard oil. Add dried bay leaf, cinnamon, cardamom, cloves and 1 - 2 green chillies. You can add chopped or whole green chillies, as per your tolerance of heat. Let them colour a bit and then add sliced onions.
  • Fry the onions over medium to high heat and when they are soft, add ginger paste and garlic paste. Fry on medium to high heat (without burning) till the raw smell goes away.
  • Add chopped tomatoes and stir fry on high heat. Add the dry spices one by one.
  • Spirnkle some warm water, so that the spices don't dry up. Cook till they start releasing oil and the tomatoes have become soft. Make sure to sprinkle water if it dried up.
  • Add the potatoes and coat them with the spices. Sprinkle sugar. Stir fry for half a minute and then add warm water.
  • You need to add as much water as if required to sink the potatoes in the gravy. However, it also depends on how much gravy you like.
  • Boil for 4 - 5 minutes on high heat. Then slice in the omelette pieces into the gravy.
  • Continue simmering till the omelette has soaked up some of the gravy.
  • Then add Bengali garam masala, a few slit green chillies and coriander leaves.
  • Check the seasoning and add salt if required.
  • Turn off the heat and serve omelette curry with steamed rice or roti.

Video

Notes

  1. There is no specific quantity of potato. You can use more or less as per your requirement.
  2. Bengali garam masala is equal quantities of cinnamom, green cardamom and cloves powdered. 
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