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    Omelette Curry Indian recipe (Egg Omelette Potato Curry, Anda Aloo Curry, Fried Egg Potato Curry)

    Omelette Curry Indian recipe (Egg Omelette Potato Curry, Anda Aloo Curry, Fried Egg Potato Curry)
    Posted by Sindhu
    Omelette Curry Indian recipe (Egg Omelette Potato Curry, Anda Aloo Curry, Fried Egg Potato Curry)
    This is a curry which my mother used to make occasionally. It is not a traditional curry of Kerala, but a very easy to make, and healthy dish. I hope you like the recipe and try it at home.
    For Omelette:
    Eggs – 4
    Onion- 1 medium
    Ginger – 1’ piece
    Coriander leaves – 2 sprigs (finely chopped)
    Green chillies – 3-4
    Salt – to taste
    Oil – 1 tsp
    Biriyani Masala:
    Bay leaf – 10
    Anistar- 2
    Mace -4
    Cloves – 10
    Cinnamon – 5 1’ pieces
    Cardamom = 5-6 nos
    To grind:
    Coconut – 1 cup (scraped fresh or frozen)
    Pepper corns – 5
    Red Chillies – 4 (Use Kashmiri Red chillies to get a good colour)
    Cummin – ½ tsp
    Coriander – 1 tbsp
    Turmeric -1 tsp
    Potato – 1 medium
    Onion – 1 (small, finely chopped)
    Coconut Milk – Thick (first milk if extracting freshly or 2 full tbsp. Coconut Milk Powder if using powder)
    Curry Leaves – 2 sprigs
    Coconut Oil –
    Water – as required
    1. Firstly, the omelette has to be prepared. For this, beat the eggs, till they become frothy. Now add the ingredients mentioned in the ‘For Omelette’ Section, and mix well.
    2. Heat a tawa on medium flame, and once enough heated, pour oil on it.
    3. Pour the omelette mixture, and cook till the omelette is cooked enough, and golden brown on both side.
    4. Allow it to cool.
    5. Once cooled, cut the omelette into cubes of 1 inch and keep them aside.
    6. Cut the potato into cube-sized pieces and cook them with salt and turmeric, in the pressure cooker for 2 whistles. We don’t want it to be overcooked, as they have to stay in cube pieces after cooking, without turning mushy. Keep it aside.
    7. Now, dry roast the ingredients mentioned in the ‘Biriyani Masala’ section. This masala that we prepare with that amount of ingredients will be a little in excess, than compared to what is needed for this recipe. You can keep it stored for future use. I normally prepare more when I decide to make it on my own, and store it for later use.
    8. Grind all the ingredients mentioned in the ‘To grind’ section to make a fine paste. Add a little water if required.
    9. Heat a kadai, and pour a tsp of coconut oil to it. Add curry leaves once the oil is hot. Once the curry leaves are fried enough, add the onions and fry them with a pinch of salt so that they get sauted quickly.
    10. Now add the ground paste (the one from the ‘To Grind’ section), and then sauté it for some time.
    11. Now add the cooked potatoes and omelette chunks into the gravy. Add turmeric here and leave them to cook for 2-3 mins,
    12. Add ½ tsp of Biriyani Masala into the curry and allow it to cook for 2 mins, and let it boil. You can also use Garam Masala if you don’t have enough time to prepare the masala on your own.
    13. Now add the thick coconut milk, and switch off the stove.
    14. Omelette Curry is ready now. You can serve it with Chapathi, Dosa or Rice.
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