Omellete Er Dalna

For Omelette, chop 2 tbsp onion and use remaining to make a paste. Chop 2 green chillies (optional).

Grind onion, garlic, and ginger to a paste with as little water as possible.

Rub a pinch of salt and turmeric on potato quarters.

Spray skillet with a thin film of oil or add 1/2 tbsp oil to the skillet and heat.

Turn the heat to low, add 1 beaten egg and rotate the skillet immediately but gently to make a nice round shape.

salt is not added to the omelette at this stage because it absorbs the gravy that has salt.

Sprinkle chopped onions and green chillies evenly on the egg surface. Let cook for a minute on low heat.

Fold to make the omelette and turn to fry the other side. Cut the omelette into 2 equal halves and keep aside.

Frying time will vary according to the browning you desire. Fry on low heat.

Heat 5 tbsp oil in a kadhai. Fry potatoes and keep

To the remaining oil add bay leaf, green cardamom, and cinnamon. Fry for 30 seconds.

Add onion, ginger, garlic paste and fry for 3-4 minutes or till oil separates.

If water content in the paste is high, it might take a longer time so make sure oil separates out before proceeding to the next step.

Add dhaniya/coriander powder and red chilli powder.

Fry for 2 minutes.

Sprinkle water if required to prevent masala from sticking to the bottom of the kadhai.

Add chopped tomato. Fry for 3-4 minutes or till oil

Add salt, and about 1 cup warm water and let come to Add potatoes and simmer on low heat till potatoes are almost done (about 5-6 min).

Add omelettes. Cook for 5 minutes on medium heat.

Omelettes absorb a lot of gravy so keep adequate gravy when removing

Add sugar, ghee, slit green chillies. Cook for minute and remove from

Pour on serving tray and sprinkle garam masala