This sounded interesting to me when I saw it in a menu. Anyone who loves omelet in breakfast, this is a wonderful main course dish as well. Probably it was invented in the hotel kitchens when there were quite a few Omelet left after the breakfast service..!! Well doesn’t matter. Let’s try it anyways.
Its again simple not so quick though, but definitely one pot – all eat Dish for tonight.
Ingredients for Masala
1 tbsp of whole cashews
2 medium onions
2 tomatoes (WHOLE)
a few Garlic pods (small 8)
a little piece of Ginger
Whole spices (2 big bay leaves,2 big cardamom & 2 cloves, cinnamon, black pepper )
1/4 tsp Turmeric
½ tbsp red chilli powder
1 tsp coriander powder
Salt to taste
Boil Onion-tomato-garlic-ginger-cashews in little water for around 5 minutes.
Drain after 5 minutes. Wash tomatoes in cold water and peel. Now grind all the ingredients together. To get a creamy base sauce
- Heat oil, or preferably Ghee
- Ground all the whole spices if possible, to give a creamy texture (otherwise you can add all of them in the oil straight before the sauce)
- In the sauce add all powdered spices.
- Immediately add the tomato paste in the hot oil
- Keeping the flame low stir the paste continuously for another 8-10 min.
- Paste will reduced to half in next ten min.
- Once the paste is reduced to half it will get dry and will become thick. You’ll notice fat gathering on the edges of the masala.
- Add salt to taste
- Now Add a Cup of water slowly. And mix well. Simmer the sauce for another 3-4 minutes till you see a transparent thin red layer of fat floating, then our sauce is ready.
Meanwhile when the Sauce is reducing, prep for an omelette. I made a proper masala omelette with chopped onions, tomatoes, green chilli, coriander leaves. You can try with a plain omelette too.
Once both are ready, place roundels of omelette on a serving tray and pour over the sauce.
And voila !! we are ready with the dish. Serve with Chapati or Rice Pulav.