Preparation Time : 6-10 minutes
Cooking time : 21-25 minutes
Servings : 4
Onions finely chopped 2 medium
Oil 1 tablespoon + 2 teaspoons
Ginger-garlic paste 1 teaspoon
Green chillies finely chopped 2
Salt to taste
Green capsicum finely chopped 2 tablespoons
Dried red chillies 2
Cashewnut paste 1 tablespoon
Tomato puree 2 tablespoons
Garam masala powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Fresh coriander leaves 1 tablespoon
Cream 2 tablespoons
Step 1: Heat one tablespoon oil in a non-stick pan, add ginger-garlic paste and half the onions and saute till onions turn brown.
Step 2: Break eggs into a bowl and whisk. Add remaining onions, tomato, half the green chillies, salt and capsicum and whisk well.
Step 3: Add red chillies and cashewnut paste to the onions in the pan and mix well.
Step 4: Add tomato puree and remaining green chillies, mix well and cook.
Step 5: Add salt, garam masala powder, turmeric powder and red chilli powder. Mix well and cook on low heat for one minute.
Step 6: Add half cup of water, mix and cook further four to five minutes.
Step 7: Heat one teaspoon oil in another non-stick pan. Pour half the egg mixture, rotate the pan to spread the mixture evenly and cook till the omelette is fully done. Roll and remove from heat. Similarly cook the remaining egg mixture.
Step 8: Cut the rolled omelettes into small pieces and add to the gravy along with cream. Mix lightly and cook for two minutes.
Step 9: Serve hot garnished with coriander leaves.