Potato & Omelette Curry
This potato omelette curry is a refined interpretation of a homely classic. Tender potatoes and sweet carrots simmer in a delicately spiced curry, enriched with the velvety creaminess of almonds. Soft folds of omelette absorb the aromatic sauce, creating a dish that is both comforting and sophisticated - a balance of rustic heartiness and elegant flair.
Ingredients
For the spice paste
10 almonds, blanched
2 tomatoes, chopped
1 tsp turmeric powder
2 tsp cumin powder
3 tbs coriander powder
2 tsp chilli powder
6 cloves garlic, minced
2 tbs minced ginger
For the omelette
4 eggs
¼ tsp salt
¼ tsp pepper
5 cardamom pods
1 ½ tsp fennel, coarsely ground
2 bay leaves
1 green chilli, halved lengthwise
2 big onions, diced
2 sprigs curry leaves
650 ml coconut milk, optional
2 medium potatoes, quartered
1 carrot, cubed
2 stalks coriander leaves, chopped
Method
1. Make the spice paste by blending almonds, tomatoes and ½ cup water until smooth.
2. Transfer to a bowl and mix with turmeric powder, cumin powder , coriander powder, chilli powder, garlic and ginger. Set aside
3. Make the omelette. Heat ghee, or butter or olive oil in a skillet. Lightly beat the eggs with salt and pepper. Add half into the hot skillet and cook. Repeat with the rest of the eggs. Cut into quarters and set aside.
4. Heat oil in a wok and stir-fry fennel seeds and cardamoms for a minute. Add bay leaves, chilli, onions and curry leaves. Saute for 2-3 minutes until onions are brown.
5. Add the spice paste and saute for 2-3 minutes.
6. Add potatoes, carrots and some water and simmer until vegetables are tender.
7. Add coconut milk, if using, and omelette and season. Simmer for 2 minutes.
8. Stir in coriander leaves and serve hot.
