Omelette Curry Recipe


  • 2 Eggs
  • 2 tbsp Oil
  • 2 tsp Butter
  • Salt as per taste
  • 1 chopped Onion
  • tsp Garlic paste
  • tsp Ginger paste
  • tsp Curry powder
  • 1 cup Coconut Milk
  • 2 chopped Green Chilli
  • tsp Turmeric powder
  • tsp red Chilli powder
  • tsp Coriander powder
  • Chopped Coriander leaves
  • tsp Cumin seeds powder
  • tsp Black Pepper powder


  1. Blend eggs, salt and pepper powder till frothy.
  2. Heat a pan, add 1 tsp butter.
  3. Pour half the egg mixture.
  4. Cook on slow flame till golden brown.
  5. Turn the omelette and let the other side cook till golden brown.
  6. Remove from fire.
  7. Follow the same procedure to make the other omelette.
  8. Cut the omelette in to 1" pieces.
  9. Keep aside.
  10. Heat oil in kadai.
  11. Fry onion till golden brown.
  12. Add ginger-garlic paste and simmer for a minute.
  13. Add green chillies.
  14. Add all the powders and salt.
  15. Add coconut milk and cook for 8-10 minutes on slow flame.
  16. When gravy thickens add omelette pieces.
  17. Cook for another 3-4 minutes.
  18. Garnish with coriander leaves and serve hot.

Tip: To store eggs longer crack open the eggs and add individually to an ice cube tray. When completely frozen, put the egg cubes in a sealed freezer bag and use as needed.

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