Omelette Curry

Omelette Curry Recipe

A simple, flavorful egg omelette curry made in Bengali style is a perfect side dish for hot steamed rice or paratha. Making Egg Omelette Curry is very simple and it is a beginner-friendly recipe.

Make this delicious curry if you have a leftover omelette. a delectable dish with a chopped omelette served over a tomato base. Serve it alongside rice or rotis. This dish for Omelette Curry is fantastic

We love egg curry recipes, and omelette curry is one of our favourites. It’s a great way to turn your delicious Indian masala omelette into a scrumptious meal. Omelette Curry is a bit of an elaborate recipe with several steps, but the final result is rewarding and more than worth the slight effort.

Ingredients For Omelette Curry

For Omelette

  • 4 Eggs
  • ½ cup Finely Chopped Onions
  • 1 Green Chilli Finely Chopped
  • Salt – to taste
  • Oil as needed

For curry

  • 3 tablespoon Mustard Oil
  • 2 Medium Onions Finely Sliced
  • 1 Medium Tomato Chopped
  • 2 Dry Bay Leaves
  • 2 Green Cardamoms
  • 2 Dry Red Chillies
  • 1 teaspoon Cumin Seeds
  • 1 teaspoon Coriander Powder
  • ¼ teaspoon Turmeric Powder
  • 1 tablespoon Kashmiri Red Chilli Powder
  • Salt as needed
  • 1 teaspoon ginger garlic paste

Instruction for an Omelette Curry

  1. 3 tablespoons of mustard oil are heated in a skillet until it reaches the smoking stage. Add 2 dried red chilies, 2 dried bay leaves, 3 cloves, 2 cardamoms, and 1 teaspoon of cumin seeds while it is seething.
  2. add 2 medium onions finely sliced. Fry on low flame until the onions are light golden brown and soft. Now add 1 medium tomato finely chopped. Cook it on low flame until the tomatoes are mushy. Add 1 teaspoon of ginger garlic paste. Cook for 2 mins.
  3. Add one tablespoon of Kashmiri red chilli powder, one teaspoon each of cumin, coriander, and turmeric powder, and one teaspoon of each. For a few minutes, cook.
  4. Add about ¼ cup of water and cook on medium flame.
  5. It should thicken and oil should start to drip down the pan’s sides in about two to three minutes.
  6. Add about 2 cups of water and cook the gravy for 3-4 mins.
  7. In the meantime, preheat a small omelette pan. Break open the eggs and combine them in a bowl with 1/2 cup finely chopped onions and 1 finely chopped green chilli. Beat the eggs until they are foamy and light in colour.
  8. Cook on both sides until golden brown and remove from heat. I made 2 omelettes.
  9. Cut the omelettes into quarters of equal size.
  10. Add the cut omelette pieces into the gravy, coat them on both sides
  11. Cooking the gravy covered for 4-5 minutes will bring it to a boil. Get rid of the heat.
  12. Serve hot with chapattis or rice.

Serving Suggestions

Serve the omelette gravy hot with roti or rice. Serve the omelette gravy immediately after cooking as the omelette will start absorbing the gravy. So, serve it right after cooking or you can make the gravy prior to the omelette. And then mix it with the curry.

Garnish with fresh coriander leaves and serve hot.

Tips and variations

  • Adjust spices as per preference.
  • This curry is best eaten fresh. So cook and eat it on the same day.
  • Cook the spices and onion-tomato paste until the oil/masala starts to leave the pan.
  • Cut the omelette into pieces and then carefully add it in the gravy.


Calories 314kcal
Carbohydrates 27g
Protein 8g
Fat 22g
Sodium 1221mg
Potassium 1085mg
Sugar 10 g
Vitamin A 1914IU
Calcium 166 mg
Iron 4 mg

Omelette Curry

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