Odia Omelette Curry: A Quick & Flavorful Egg Curry Recipe
30 minutes
681 reads
About Odia Omelette Curry: A Quick & Flavorful Egg Curry Recipe
Short on time but craving a hearty and flavorful meal? This Odia-style Omelette Curry is your perfect solution! A delightful twist on everyday eggs, this comforting dish bursts with chunks of onion, tomato, and potato, creating a satisfying main course.Enjoy the unique aroma and zest infused by mustard oil and panch phoron, a quintessential East Indian five-spice blend. The versatile gravy can be adjusted – make it thin for rice or thick and chunky for rotis, simply by adjusting the onion preparation (grated for smoother).This recipe is a fantastic way to elevate a simple egg dish into something truly special. Perfect for a quick weeknight dinner or a unique culinary experience, get ready to enjoy!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Omelettes
For the Curry
- 1 medium Onion finely chopped or grated, for desired consistency
- 1 large Tomato chopped
- 2 medium Potato peeled and sliced lengthwise
- 1 Chili green, slit lengthwise
- 1 handful Coriander chopped, cilantro, for garnish
- 0.5 tsp Turmeric Powder haldi
- 1 tsp Coriander Powder dhania
- 1 tsp Cumin Seed jeera
- 1 tbsp Ginger grated
- 1 tsp Kashmiri Chili Powder red
- 1 tsp Panch Phoron five-spice blend
- 1 tbsp Mustard Oil
- Salt to taste
- 1 pinch Sugar
- 1.5 cup Water adjust as needed for desired gravy consistency
Instructions
Prepare the Omelettes
- Make two omelettes (two eggs each) with finely chopped onion, green chili, and salt. Cook until set.
- Cut the omelettes into bite-sized square or triangle pieces. Set aside.
Sauté Potatoes
- Heat 1/2 tbsp mustard oil in a pan until it reaches a smoking point. Reduce heat, then add the potatoes and sauté until they are about half-cooked. Set aside.
Make the Curry
- Heat the remaining oil (1 tbsp mustard oil + 1.5 tsp refined oil) in the same pan. Add panch phoron and let it splutter.
- Add the chopped or grated onions. Fry until translucent.
- Add grated ginger and fry for 3-4 minutes over low-medium heat to prevent burning.
- Add chopped tomatoes, salt, turmeric powder, and chili powder. Fry until the tomatoes are mushy and the masala is cooked.
- Add the sautéed potatoes, cumin powder, and coriander powder. Sauté for 2-3 minutes over medium heat.
- Add 1-1.5 cups of hot water and the slit green chili. Adjust water according to desired consistency.
- Bring to a boil, cover, and simmer for 5 minutes.
- Add the omelette pieces and cook for another 2-3 minutes, ensuring not to overcook.
Serve
- Serve the omelette curry hot, garnished with fresh coriander leaves. Enjoy with rice or rotis.
Recipe Notes
Expert Tips
- For a smoother curry, grate the onions instead of chopping them.
- Adjust the amount of chili powder to control the spice level according to your preference.
- Don't overcook the omelettes in the gravy; they may break apart.
- For a richer flavor, use a blend of mustard oil and refined oil. The mustard oil adds a distinct flavor, while the refined oil prevents the curry from becoming too heavy.
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Recipe Nutrition
Calories: 154kcalCarbohydrates: 8gProtein: 7gFat: 11gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 100mgFiber: 1gSugar: 2g
Saswati Hota
Articles: 6
5 Comments
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This looks so appetizing! Thank you.
Great recipe! I’m eager to try it.
This is awesome! Can’t wait to cook it.
Looks so incredible! Thank you for sharing.
This looks incredible! Thank you.