Paneer Omelette In Gravy

Paneer Omelette In Gravy

 

Servings - 2 - 3

 

INGREDIENTS

Eggs - 3

Black pepper - 1/4 teaspoon

Salt - 1/4 teaspoon

Onions - 2 tablespoons

Tomato - 2 tablespoons

Green chili - 1/4 teaspoon

Paneer - 70 grams

Butter - 1 1/2 tablespoons

Oil - 25 milliliters

Cumin - 1 teaspoon

Garlic cloves - 7

Ginger - 2 tablespoons

Onions - 200 grams

Tomato - 300 grams

Green chili - 1 teaspoon

Salt - 1 teaspoon

Red chili - 1 teaspoon

Turmeric - 1/2 teaspoon

Cumin powder - 1 teaspoon

Coriander powder - 1 teaspoon

Water - 200 milliliters

Fresh cream - 70 grams

Dry fenugreek leaves - for garnishing

 

PREPARATION

  1. In a mixing bowl, add 3 eggs and whisk it well.
  2. Add 1/4 teaspoon black pepper, 1/4 teaspoon salt, 2 tablespoons onions, 2 tablespoons tomato, 1/4 teaspoon green chili, 70 grams paneer and mix it well.
  3. Heat 1 1/2 tablespoons butter in a pan, add the egg mixture in it and spread it evenly.
  4. Cook on moderate heat for 3 - 5 minutes.
  5. Flip it gently.
  6. Cook until it turns golden brown in color from both sides.
  7. Remove it from heat and place it on a board.
  8. Cut it into pieces and keep aside.
  9. Heat 25 milliliters oil in a skillet, add 1 teaspoon cumin, 7 garlic cloves, 2 tablespoons ginger and stir for 2 - 3 minutes.
  10. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
  11. Now, add 300 grams tomato, 1 teaspoon green chili and mix it well.
  12. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
  13. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
  14. Cook for 5 - 7 minutes on medium heat.
  15. Remove it from heat and allow it to cool.
  16. Transfer this into a blender and blend it into a puree.
  17. Transfer this into a skillet and give it a nice stir.
  18. Then, add 200 milliliters water and mix it well.
  19. Add 70 grams fresh cream and mix it again.
  20. Bring it to a boil.
  21. Boil for 5 - 7 minutes on medium heat.
  22. Now, add the omelette pieces in it and mix it well.
  23. Cook for another 5 - 7 minutes on medium heat.
  24. Remove it from heat.
  25. Garnish with dry fenugreek leaves.
  26. Serve hot.