Indian Omelet Masala Egg Curry

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro, leaves
  • 4 tbsp Coriander
  • 2 tsp Coriander, Powder
  • 3 Garlic
  • 1 inch Ginger
  • 1 tsp Green pepper, Hot
  • 2 Green pepper, Hot small small
  • 1/4 cup Shallot onions
  • 2 Shallot onions (about 1/2 cup
  • 1 cup Tomatoes

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1/3 cup Coconut milk
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Fennel seeds
  • 1/2 tsp Red pepper, powder
  • 1 Salt
  • 1 Salt and black pepper
  • 1/4 tsp Turmeric, powder

• Oils & Vinegars

  • 2 1/2 tbsp Canola oil

• Nuts & Seeds

  • 1 tbsp Coconut
  • 1/2 tsp Cumin seeds

Found on chefdehome.com

Description

Ingredients

• 3 Egg(s)  (large eggs)
• 1/4 Cup Shallot Onions  (or red onion, small chopped)
• 1 tsp Hot Green Pepper (small)  (hari mirch, small minced)
• 2 tbsp Cilantro  (hara dhaniya, small chopped)
• 1/2 tbsp Canola Oil  
• Salt and Black Pepper  (as per taste)
• 1/3 Cup Coconut milk  
• 1/2 tsp Cumin Seeds  
• 1/2 tsp Fennel Seeds  
• 2 tsp Coriander Powder  
• 3 Garlic  (garlic cloves)
• 1/4 tsp Turmeric  (powder)
• 1/2 tsp Red Pepper Powder  
• 2 tbsp Cilantro  (hara dhaniya)
• 1 inch Ginger  (fresh ginger root)
• 1 tbsp Tomato Paste  (optional)
• 2-3 Shallot Onions  (about 1/2 cup, cut into thin rings)
• 1 Cup Tomatoes  (grated, about 2-3 tomatoes)
• 2 tbsp Canola Oil  
• 2-3 Hot Green Pepper (small)  (small chopped, optional)
• Cilantro  (leaves, chopped, for garnish)
• Salt  (as per taste)
• 1 tbsp Coconut  (dried grated coconut, for garnish)

Directions

• 1. Ready all the ingredients, slice onion, grate tomatoes, chop green pepper and set aside. 2. Curry Paste - To make coconut curry paste, combine all ingredients of curry paste in a food processor. Additional Notes If you don't like coconut milk, use equal amount of thick yogurt or cashew cream. 3. Curry Paste - Pulse, scraping the side once or twice in-between to make a thick paste, use 1 tbsp water (not more) if it is hard to process ingredients properly. Remove from food processor and set aside. Additional Notes This curry paste will stay good in refrigerator for 1 week. You can also use it to roast chicken. Just one little change, use 1 tbsp oil instead of water (if paste is thick). Thing is, water based products can go bad more quickly. Oil, however, will act like natural preservative. 4. To make Omelet - Beat well eggs and rest of omelet ingredients in a small bowl except oil. Also heat a small skillet with 1 teaspoon to 1/2 tbsp oil. 5. To make Omelet - Add eggs to pan and cook until both sides are brown and crispy! Using wide spatula, flip once bottom side is cooked and set, about 2-3 minutes each side on medium heat. 6. Transfer omelet to a cutting board, using knife slice into strips or diamonds like I did. Set aside. Additional Notes Oh yes!! You are allowed to enjoy a few crispy omelet strips while working on rest of the curry! :) 7. For curry, in a wide pan, heat 2 tbsp oil. Add sliced onions and saute until onion are slight brown at edges (6-7 minutes) 8. Add curry paste and continue frying stirring often for 4 minutes until spices are nicely cooked. Additional Notes Don't worry about spices sticking to bottom of pan, these will come out once you add tomatoes and water. Just don't let spices turn brown/burn. 9. Once spices are nice and toasted, add in tomatoes, green pepper, and 1/4 teaspoon salt. 10. Cook for 5 minutes until tomatoes are fully cooked and mix have started to release oil. Notice, all spices stuck to bottom are releasing now! If not, then add 1 tbsp water. 11. Add 3 cups of water, bring mix to boil then simmer for 10 minutes or until gravy thick to your liking. 12. Once gravy is cooked, taste and adjust salt, then add omelet strips and cook 2-3 minutes (low heat) until omelet is just heated through. 13. Garnish with fresh cilantro and grated coconut (if you like) and serve hot with rice or roti!