1 medium onion chopped
2 green chilies or jalapenos finely diced
10-15 curry leaves
1 tsp cumin seed
Heat a large skillet with 1Tbs of canola on medium-high heat. Add the cumin seed first and allow them to become fragrant (about 30-45 seconds). Then add the chopped onion and green chilies. Saute until soft.
2-3 cloves of garlic grated
1 Tbs of grated ginger
Saute a minute until fragrant.
* Note you will have to pre-boil the potatoes for this dish. You want the potatoes fork tender, but not mushy.
1 tsp of garam masala
1 tsp of red chili flakes (or to taste)
1/4 tsp of ground turmeric
Saute and taste for seasoning at this point. If you are satisfied with the flavor you can turn off the stove.
Note: this mixture should make 3-5 omelets depending how much you use.
To every three eggs also add:
a pinch of salt and pepper
1 Tbs of whole milk
1 pinch of ground turmeric
Beat the eggs with a whisk well.
Cook for a few minutes on low and when the egg is almost set, turn off the stove and allow to sit with the lid for a few minutes to finish cooking.
Note: If 3-5 omelets is more than you require for your family, you can keep the mixture in the fridge for a few days and make an omelet whenever you like as a quick meal.
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