There are times when we are hungry but don’t really feel like cooking. But also want to avoid outside food at the same time. This often happens with me and therefore I am always in search of quick and easy recipes. While browsing for the same I came across this recipe by Chef Sanjyot Keer. I am a big fan of his food videos (Your Food Lab). Not to say the least this recipe was quick to grab my attention. It’s is a quick version of an egg omelette curry with a makhani curry twist. You can always alter the recipe to your taste. That’s what I did 🙂
For the Omelette:
- 4 Eggs
2. Salt to taste
3. A pinch of black pepper
4. 1/2 tsp red chilli powder
5. 1 Green chilli finely chopped
6. 1 Tbsp ghee/ butter
For the Makhani :
1. 2 Tomatoes
2. 1 Onion
3. 2 Green chillies
4. 1 Inch ginger
5. 3/4 Garlic cloves
6. 1 Tbsp ghee
7. 1 Tsp Cumin seeds/ Jeera
8. Salt to taste
9. 1 Tsp sugar
10. 1 Tbsp Kashmiri red chilli powder
11. 1/2 Tsp turmeric powder
12. 1 Tsp coriander powder
13. 2 Tbsp tomato ketchup
14. 2 Tbsp fresh cream
15. 1 Tsp kasuri methi / Dried fenugreek leaves
16. 1/2 Tsp garam masala (I added sabut/whole masala for the fresh aroma and flavour which included 1 inch cinnamon stick, 3/4 black peppercorns, 3/4 cloves, 1 tsp coriander seeds.)
17. Fresh coriander
For the omelette:
1. Break the eggs into a bowl, add seasoning and green chillies. Whisk really well.
2. Set a non-stick pan on medium heat. Add some ghee, oil or butter.
3. Now pour the whisked eggs and let it cook.
4. After a couple of minutes flip the omlette and let it cook evenly on the other side.
5.Then transfer the egg to a plate.
6. Now roll the omelette & cut into thin strips. Keep aside.
For the Makhani curry:
1. Cut the tomatoes and onion roughly. Add green chillies, ginger and garlic and slightly saute it in a pan. Let it cool. Then add everything to a mixer grinder. You can also skip this step and directly grind everything. Also if you are adding the sabut/ khada masala, now is the time to add. Make a very fine puree.
2. Now set a pan (use the same pan used for the eggs) on medium heat.
3. Add some ghee or butter.
4. Add some cumin seeds/ Jeera and let it crackle.
5. Now add in the tomato onion puree, salt, sugar & mix.
6.Add in tomato ketchup, red chilli powder, coriander powder and turmeric powder and cook for 5 minutes. The tomato ketchup adds a nice sweet tangy taste.
8.Lower the flame and add fresh cream. You can also replace the cream by yogurt.
9. Cook for 3-4 minutes and add in some roasted Kasuri methi.
10. Add in the omelette strips & stir well.
11. Just cook for a minute & the curry is ready to serve.
12. For a Makhani experience like butter chicken or butter paneer, keep the curry thick.
13. Garnish with fresh coriander and cream on top.
A simple dish made exotic 🙂 Try this recipe and send me your feedback. Remember you can always adjust the spices as per your taste.