bonappetit5.0
Fluffy Omelet Curry
Like butter chicken, without the chicken. This vegetarian, tomato-tinged curry may be the best thing to do with a carton of eggs.
👥 4 Servings👤 Shilpa Uskokovic📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●skillet
- ●spatula
📝 Preparation Steps
1
Eggs
large eggs6
2
Whisk ¾ cup whole milk, ¼ cup finely chopped cilantro, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and ½ tsp. ground turmeric in a medium bowl until turmeric is evenly dispersed. Add 6 large eggs and whisk until smooth. Set aside.
½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt1large eggs6
3
Curry and Assembly
4
Stir 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1 tsp. garam masala, 1 tsp. ground coriander, 1 tsp. paprika, ½ tsp. cayenne pepper, ½ tsp. ground cumin, and ½ tsp. ground turmeric in a small bowl to combine; set spice mixture aside.
. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp. garam masala1 tsp. ground coriander1 tsp. paprika1 tsp
5
Heat 4 Tbsp. unsalted butter in a medium high-sided skillet over medium. Add 1 tsp. cumin seeds and cook, stirring often, until fragrant, about ⏱️ 1 minute. Add 1 large onion, finely chopped, and cook, stirring occasionally and adding a splash of water as needed to keep onion from burning and scraping up browned bits stuck to pan, until very tender and deep golden, 10–⏱️ 15 minutes.
. unsalted butter, divided5 Tbsp. cumin seeds1 tsplarge onion, finely chopped1
6
Reduce heat to medium-low. Add 5 garlic cloves, finely grated, and one 2" piece ginger, finely grated, and cook, stirring constantly, until mixture is just beginning to stick to bottom of pan. Add a splash or so of water (up to ¼ cup) and continue to cook, stirring and scraping constantly, until fat begins to pool on surface, about ⏱️ 5 minutes.
2" piece ginger, finely grated1
7
Add 2 Tbsp. double-concentrated tomato paste, reserved spice mixture, and ¼ cup water. Cook, stirring often and adding up to an additional ½ cup water as needed to prevent mixture from burning, until spices are fragrant and fat pools on surface, 5–⏱️ 7 minutes. Add ⅓ cup heavy cream and 1 cup water. Simmer until curry thickens slightly, about ⏱️ 10 minutes.
. double-concentrated tomato paste2 Tbsp
8
Meanwhile, melt remaining 1 Tbsp. unsalted butter in a medium nonstick skillet over medium. Add reserved egg mixture and cook, stirring with a heatproof rubber spatula, until eggs are 70% cooked. Smooth eggs into an even layer and cover pan. Reduce heat to low and cook, undisturbed, until eggs are mostly set, about ⏱️ 3 minutes (there may still be a wet spot in the center).
. unsalted butter, divided5 Tbsplarge eggs6
9
Slide egg into curry. Using spatula, break up egg into about 2" pieces and turn gently to coat in sauce. Transfer omelet curry to a large bowl and top with cilantro leaves with tender stems. Serve with steamed white rice or roti.
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