MASALA OMELETTE

Everyone has had different types of omelette; the cheese omelette, tomato omelette, onion omelette, etc. But today I am going to share with you all a very unique and different omelette, "The Masala Omelette".

I got the idea and base for this recipe from my really close friend, Mehr's, mom. They are Punjabis and hey, Punjabis make some of the tastiest food around :D Who doesn't love their Butter Chicken, their variations of Chicken Tandoori and Chicken Tikkas, The Chole Bhature, The Rajma Chawal and my all time favorite, Sarson ka Saag and Makki ki Roti (^_^)

Anyways to how I got this recipe, so it was Mehr's birthday and my friend and I crashed early morning at her place with a cake. So after the cake cutting and all, her sweet mom asked us to stay back for breakfast. So that is when her mom made the masala omelette for us and I happened to come across it. Now I was too shy to ask her the recipe that time and I just had to recreate that dish and eat it again.

So after a few trials and errors I finally managed to recreate that amazing omelette with a little bit of my own variation to it.

Why this omelette is so special is because of its unique taste and the way it is prepared. Unlike other omelettes it is not broken into a bowl and whisked with other ingredients.

This omelette appearance vise looks like a mix of an omelette and a sunny side up and taste vise like some tasty curry dish topped with a layer of egg.

It has a tasty, spicy and full of flavor base which is then flattened on the pan and eggs are broken atop it, which is then covered and slow cooked till they are cooked perfectly.
Enough talk now you should try it for yourself :D

INGREDIENTS

• 4 raw eggs
• 1 big onion (finely chopped)
• 2 Tomatoes (pureed)
• 1 tsp ginger garlic paste
• 1/2 tsp ground black pepper powder
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp garam masala powder
• 1/2 tsp red chilly powder
• 1/2 tsp turmeric powder
• Fresh coriander leaves (finely chopped)
• 1 green chilly (finely chopped)
• 1 tbsp tomato ketchup
• Salt as per taste

STEPS

1. Heat oil in a pan. Add the onions and chopped green chilly and saute till pink.
2. Add the ginger garlic paste and saute for another 2 mins.
3. Add all the spice powders, salt and mix well.
4. Drop in the pureed tomato and fresh coriander leaves and stir well. Cover and cook for 5 mins till the paste starts to release oil.
5. Add the tomato ketchup and mix. Cover and cook for a other 2 to 3 mins till spices are well cooked.
6. Now flatten out the spice paste on the pan. 
7. Now carefully break the eggs on top of the spice paste so that the egg whites cover all the spice paste. Be careful with the egg yolks so that they do not break.
8. Now cover the pan with a lid and slow cook it till the egg whites are cooked. Cook it for longer if you want the egg yolks completely cooked or take if off the heat if you want the egg yolks runny.
9. Carefully slide it off the pan and serve it hot.