Omelette curry

Omelette curry
Ingredients
• 4 egg whites
• 1 large onion, ground to a paste
• 2 tomatoes, ground to a paste
• 1/2 cup coriander leaves, finely chopped
• 2 tbsp ginger-garlic paste
• Salt, to taste
• 1 tbsp chilli powder
• 1 tsp garam masala
• 1 tsp cumin (jeera) seeds
• 1 tsp turmeric (haldi)
• 1 tsp oil

Method
For the omelette

• Add a pinch of salt to the egg whites and beat them well. Add some of the coriander.
• Pour the mixture into a non stick pan and cover it with a lid to prepare an omelette. Cut it into square pieces and keep aside.

For the curry
• Heat the oil in a pan and add the cumin seeds.
• Add the onion paste and saute it till it changes colour or till the water evaporates.
• Add the tomato paste and the ginger-garlic paste and cook till all the water from the tomatoes dries up.
• Add 2 cups of water, salt, chilli powder, turmeric and garam masala and let it boil for 10 minutes.
• Add the omelette pieces and cook for 2 minutes without stirring much. Turn off the heat and let it rest.
• Garnish with finely chopped coriander.
• Serve hot with roti.

Nutrition values per serving
• Energy: 91.3 kcal
• Carbohydrates: 2.95 g
• Protein: 7.65 g
• Fat: 5.06 g
 
 
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IFL  - Kuwait 2024