Omelette and Potato Curry In Bengali Style

Egg curry is served as a main dish with rice or flat bread in many regional styles in the Indian households, especially when there is not enough grocery left, not felling like cooking but takeout food from restaurant is not an option. Egg in various curries, be it boiled, steamed, scrambled or omelette, is always to the rescue. Egg curry is more affordable protein than fish or meat and a quick fix meal solution to lunch or dinner with minimal ingredients. What more could you ask for?

Like Dimer Jhol/Egg Curry, this Omelette Curry is also a nostalgic dish to me that my mother used to make often in a jiffy for dinner. We had it with freshly made roti and it always tasted divine without being a thick gravy based dish. Fluffy omelette made with finely chopped onion, green chilies and fresh coriander leaves then dumped in a thick potato strips curry. I tried to recreate this simple classic Omelette and Potato Curry recipe, just like Ma used to make. You need only few ingredients, no dry spices except for turmeric and paprika just to bring a nice color and no gorom masala either. This easy and quick recipe under 30 minutes will surely tickle your taste buds! Ideally it is served with roti but I enjoy with quinoa as well. 

Ingredients~

For the omelette:

5 large eggs

1/2 cup thinly chopped onions 

1-2 fresh hot chilies, thinly chopped

A few sprigs of fresh cilantro/coriander leaves, chopped 

1/4 tsp salt

1 tbsp oil

For the curry:

2 cups potato strips

1 cup thinly sliced onions 

4-5 fresh hot chilies, 1 chili thinly chopped

1 tsp ginger paste

1 big tomato, cut into wedges

1 bay leaf

3 tbsp oil

1/2 tsp salt or to taste

1/4 tsp turmeric

1/4 tsp paprika

1 3/4 cups hot water

A few sprigs of fresh cilantro/coriander leaves

Method~

Whisk the eggs along with above ingredients. Heat a pan, add oil and make two omelettes and cut into 3 pieces each. Keep aside. 

Heat the oil in a pan or skillet over medium high heat. Add bay leaf and potato strips. Saute for 2-3 minutes, then add in ginger paste, sliced onion, sliced chili, tomato wedges, turmeric, paprika and salt. Saute for a few minutes. Pour hot water, fresh chilies and bring it to a boil. Cook over high heat until potatoes are tender. Taste and adjust seasonings. Add omelette pieces to the curry and cook until it comes to a rolling boil again. Turn off the heat and cover the pan for about 5 minutes, so the omelette pieces soak up the gravy and flavors without getting over cooked. Enjoy with hand made bread, rice or quinoa.

Happy Cooking!