Bengali Egg Omelet Curry is a light, comforting side dish that can be prepared within 30 minutes. Wherein omelet chunks are dunked in an onion-tomato based gravy.
Sometimes all you need is a simple recipe and this humble omelet curry comes to my rescue when I don’t have much time to prepare a lengthy elaborate meal.
I was not aware of this dish before coming to Calcutta. While putting up as a paying guest the cook once served this for dinner. And I just lapped it up in no time.
Not to mention, it’s very easy-to-make. and requires a few basic spices. In fact, the making of the curry is almost similar to boiled egg curry. Just replace the boiled egg with pieces of omelet and you are done. However, This recipe can also be slightly customized as per each person’s preference.
This serves as a complete meal with some hot rice and simple cucumber-tomato-onion salad. It also goes well with roti or paratha.
Here are few more egg recipes you can check.
How to make Bengali Egg Omelet Curry
To make this Bengali egg omelet curry along with eggs you need some onion, ginger, garlic, and tomato. Usually, potato is used in this. However, it is completely optional. I used to add the potato slices while sauteing the onion. It not only reduces the cooking time but also lends a beautiful taste to the potato. Let’s learn how do I make this curry.
Some simple curries you might like.
Bengali Egg Omelet Curry | Omelet Curry
INGREDIENTS ( 1 CUP = 250 ML )
For the Omelet
- 2 eggs
- Salt as required
- 2 tsp oil
For the Gravy
- 1 medium potato cut into slices optional
- 1 bay leaf
- ½ tsp cumin seeds
- 2 green cardamoms
- 2 cloves
- 1 cinnamon stick approx 3 inches long
- 1 grated onion medium size
- 1 tbsp ginger and garlic paste
- 1 grated tomato medium size
- 1 green chili
- ⅓ tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp coriander powder
- Salt as required
- 2-3 tbsp oil
- 1 cup warm water
- 2 tbsp finely chopped coriander leaves for garnishing
Making the Omelet
- Firstly crack opens one egg in a mixing bowl. Add a pinch of salt and whisk really well.
- Heat a teaspoon oil in a pan. Pour the beaten egg. Spread it evenly and let it cook for some seconds, then carefully fold it. Once done remove from pan. Cut it into square pieces and set aside.
- Repeat the same process with the other egg. Make an omelet and cut into pieces.
Making the Gravy
- Heat oil in a pan. Add cumin seeds, bay leaf, green cardamoms, cloves, and cinnamon. Stir for a few seconds.
- Add the grated onion and potato slices saute until onion turns golden.
- Add turmeric and chili powder. Stir to mix.
- Add ginger-garlic paste and saute until the raw smell goes and oil oozes out.
- Add grated tomato, followed by salt, coriander powder, and green chili. Saute until tomato becomes mushy and leaves oil.
- Add warm water. Cover and cook until the potatoes are done.
- Add omelet pieces and let them cook for 2-3 minutes.
- Add chopped coriander leaves. Stir to mix. Cover and remove from flame.
- The Bengali egg omelet curry is ready to serve. Serve hot.