Egg Omelet and Potatoes Curry Recipe

 

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Prep time

7 mins

Cook time

15 mins

Total time

22 mins

 

I like to eat egg omelet and potatoes (aloo) curry recipe very much. We can use a big size omelet sliced into pieces rather than using boiled eggs in this recipe. My family enjoys eggs and we eat them on a regular basis. Today, I will show you how to prepare a good dish called as egg omelet and potatoes (aloo) curry recipe. I don’t think preparing this dish is hard once you’ve learned these quick and easy steps guide and photos. An easy quick recipe of egg omelet and potatoes masala curry yummy recipe which can be made by non trained chef. This potato (aloo) and egg omelet recipe provides a healthy nutritious for lunch or dinner. If you would like to change the style of egg omelet recipe, then it’s better to try out my today’s aloo egg omelet curry recipe. It’s a different style of recipe from others dish.

Author: Rajni

Recipe type: non veg recipe

Cuisine: Indian

Ingredients

• 1. 2-3 Eggs
• 2. 1 large onion, thinly sliced
• 3. 1 boiled big size potato cut into 4 pieces
• 4. 2 tablespoons cooking oil
• 5. 2 green chilli chopped
• 6. 1 inch ginger
• 7. 4-5 garlic cloves
• 8. 1 tablespoon turmeric (haldi) power
• 9. Fresh coriander leaves
• 10. Salt as per taste

Instructions

1. Break the 2-3 eggs into the bowl.
2. Mix together chopped onions, tomatoes, green chilies, coriander leaves with salt and turmeric. Whisk everything gently.
3. Heat flat pan with 1 tablespoon cooking oil over high flame.
4. Add cooking oil to the pan and heat it on high flame.
5. Pour the egg mixture, and fry for 2-3 mins over medium flame. Check the omelet not to burn.
6. Cook both side of the egg omelet well. After cooked properly both side then take out the omelet in a plate and keep aside for cooling.
7. Slice the egg omelet into square size prices by a knife.
8. In the mean time boil the potatoes and remove the skin of the potatoes
9. Heat pan with 1 tablespoon oil then add mustard seeds. When it starts splutter, add onion, ginger, garlic and stir it until turns to brown. Then add tomato into the pan and mix it well. Fry for 5 mins on medium flame.
10. Let it cool and grind onion, ginger, garlic, tomato separately for the paste again.
11. Heat the pain with 2 tablespoon cooking oil.
12. Add boiled potatoes little bit turmeric (haldi) powder and chilli (mirchi) powder into the pan.
13. Add ginger and garlic paste in the pan and sit it for 2-3 mins on medium flame.
14. When the masala is ready add 1 cup of water into the pan. Then add sliced egg omelets and cook it for 2 mins on medium flame.
15. Switch off the flame. Now our delicious Egg Omelet and Potatoes (aloo) Recipe is ready to serve garnishing with coriander leaves.

Nutrition Information

Serving size: 1 cup Calories: 95 Fat: 5g Protein: 7g

3.5.3208

Egg Omelet and Potatoes   Recipe Step By step

• Heat flat pan with 1 tablespoon cooking oil over high flame.
• Pour the egg mixture, and fry for 2-3 mins over medium flame. Check the omelet not to burn.

• Slice the egg omelet into square size prices by a knife.

• Heat pan with 2 tablespoon oil then add mustard seeds add onion, ginger, garlic and stir it until turns to brown. Then add tomato into the pan and mix it well. Fry for 3 mins on medium flame.
• Let it cool and grind onion, ginger, garlic, tomato separately for the paste again.

• Add boiled potatoes little bit turmeric (haldi) powder and chilli (mirchi) powder into the pan.
• Add ginger and garlic paste in the pan and sit it for 2-3 mins on medium flame
•  When the masala is ready add 1 cup of water into the pan. Then add sliced egg omelets and cook it for 2 mins on medium flame.

• Switch off the flame. Now our delicious Egg Omelet and Potatoes (aloo) Recipe is ready to serve garnishing with coriander leaves.