Learn how to make Bengali Egg Omelette Curry recipe with step by step pictures. Mamlette’r Jhol recipe made with egg omelettes and boiled potatoes – best with hot steamed rice.
In a pan heat 3 tablespoon Mustard Oil and bring it to smoking point. As it is fuming, add 2 dry red chillies, 2 dry bay leaves, 3 cloves, 2 cardamoms, 3” cinnamon and 1 teaspoon cumin seeds.
Next add 2 medium onions finely sliced.
Fry on low flame until the onions are light golden brown and soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins.
Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ¼ teaspoon turmeric powder. Cook for a couple of minutes.
Add about ¼ cup of water and cook on medium flame.
In 2-3 mins, it should get thick and oil should leave from the sides of the pan.
Now add 1 medium tomato finely chopped.
Cook it on low flame until the tomatoes are mushy.
Next add 2 medium potatoes, boiled peeled and cubed along with salt as needed.
Add about 2 cups of water and cook the gravy for 3-4 mins.
As the gravy begins to boil, add 2 green chillies slit cut
Next add 1 teaspoon of sugar and continue cooking the gravy.
In about 4-5 mins, the gravy should be boiling.
Meanwhile heat a small pan for making omelette. In a bowl, break open the eggs along with ½ cup finely chopped onions and 1 green chilli finely chopped. Beat until the eggs are frothy & pale in color.
Pour into the hot pan and drizzle oil around.
Cook on both sides until golden brown and remove from heat. I made 2 omelettes.
Cut the omelettes into quarters of equal size. Don’t cut them too small.
Add the cut omelette pieces into the gravy, coat them on both sides. Add extra water if the gravy is too thick.
Now add ¼ teaspoon garam masala powder and gently mix it.
Bring the gravy to a boil by cooking covered for 4-5mins. Remove from heat.
Serve hot immediately with steamed rice or roti.
Notes
Adjust spices as per preference.
Although this is egg omelette curry, you can skip the omelettes and make it with just potatoes.