Mouth-Watering Egg Omlette Curry Recipe

All of you know how to prepare an egg omlette or a delicious egg curry. But have you ever tasted a perfect blend of these two? Yes, I’m talking about egg omlette curry – a simple recipe with good nutritional value and amazing taste.


  • If you don’t want your curry to be hot and spicy, exclude red chili powder from the recipe.
  • The thickness of gravy may vary depending upon your choice.
  • Make sure that you do not boil the gravy for more than a few minutes after adding the omlettes. Otherwise, they will break into pieces.

You can garnish your mouth-watering egg omlette curry with chopped coriander leaves or freshly grated coconut and enjoy with steamed rice.

 Mouth-Watering Egg Omlette Curry Recipe


  • Egg – 2
  • Tomato – 1 large
  • Onion – 3 medium-sized
  • Ginger – 1”
  • Garlic – 4 cloves
  • Cumin seeds – (1/4) teaspoon
  • Turmeric powder – (1/2) teaspoon
  • Cumin powder – (1/2) teaspoon
  • Coriander powder – (1/2) teaspoon
  • Red chili powder – 1 teaspoon
  • Kashmiri mirch powder – 1 teaspoon
  • Garam masala powder – 1 teaspoon
  • Salt – 1 tablespoon / according to taste
  • Sugar – (3/4) teaspoon
  • Dry red chili – 1
  • Bay leaves – 2
  • Fresh curry leaves – 4 to 5
  • Mustard oil – 4 tablespoons
  • Water – 2 cups
  1. Wash onions, ginger and garlic cloves properly and peel off their outer skin. Chop up one onion finely and make a smooth paste of the remaining two. Also, mash the ginger root and the garlic cloves together.
  2. Wash the tomato under running water and cut it into small pieces.
  3. Crack open an egg in a small mixing bowl, add half of the chopped onions to it and beat well to form the omlette mixture.
  4. Pour 1 tablespoon of mustard oil into a non-stick frying pan with flat wide bottom and place it on the oven. Once the oil becomes a little hot, add the mixture to it and prepare an omlette.
  5. Repeat steps 3 to 5 for the other egg and prepare another omlette. Cut each of the omlettes into two halves and keep them aside.
  6. Pour rest of the oil into the pan and heat it up. Add whole cumin seeds, dry red chili and bay leaves to it.
  7. Stir fry for a couple of minutes. It should release a nice aroma.
  8. Add the fresh curry leaves to the pan and wait for a few seconds.
  9. Next, put cumin powder, coriander powder, red chili powder and Kashmiri mirch powder in the pan and stir fry.
  10. After 2-3 minutes, add tomato pieces to the spices and sauté for 2 more minutes.
  11. Once the tomatoes turn soft and mushy, add onion, ginger and garlic paste to the pan. Also, put turmeric powder, salt and sugar in it.
  12. Keep stirring for first 2 minutes and then, let the whole thing get cooked over medium-high flame for next 3 minutes.
  13. As soon as the mixture starts to release oil, pour water into it and mix well. Bring it to a boil and then, reduce the heat.
  14. Add the omlette pieces to the gravy carefully and boil for a few more minutes.
  15. Finally, sprinkle garam masala powder over the dish and serve it hot.


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