Cheesy Omlette Butter Masala
Servings - 5
INGREDIENTS
Tomato - 300 grams
Coriander stems - 1 tablespoon
Soaked cashews - 20 grams
Onions - 200 grams
Garlic cloves - 1 tablespoon
Green chili - 1 tablespoon
Ginger - 1 tablespoon
Oil - 35 milliliters
Cumin seeds - 1 teaspoon
Paprika - 1 teaspoon
Turmeric - 1/4 teaspoon
Garam masala - 1/4 teaspoon
Coriander powder - 1 teaspoon
Warm water - 70 milliliters
Salt - 1 teaspoon
Sugar - 1 teaspoon
Water - 200 milliliters
Butter - 2 tablespoons
Fresh cream - 40 milliliters
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
Eggs - 2
Salt - 1/8 teaspoon
Crushed black peppercorns - 1/8 teaspoon
Paprika - 1/8 teaspoon
Coriander - 1 teaspoon
Onions - 1 tablespoon
Green chili - 1/2 teaspoon
Butter - 1 tablespoon
Oil - 2 teaspoons
Fresh cream - for garnishing
Coriander - 1 tablespoon
PREPARATION
1. In a blender, add 300 grams tomato, 1 tablespoon coriander stems, and 20 grans soaked cashews. Blend until smooth and keep aside.
2. In a food processor, add 200 grams onions, 1 tablespoon garlic cloves, 1 tablespoon green chili, and 1 tablespoon ginger. Chop well, then keep aside.
3. Heat 35 milliliters oil in a skillet, add 1 teaspoon cumin seeds and stir for 30 seconds. Add the chopped onion mixture and cook until translucent.
4. Add 1 teaspoon paprika, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala, 1 teaspoon coriander powder, and 70 milliliters warm water. Mix well to combine.
5. Add the blended tomato purée and 1 teaspoon salt. Mix well and cook for 2–3 minutes.
6. Add 200 milliliters water, 2 tablespoons butter, 40 milliliters fresh cream, and 1 teaspoon fenugreek leaves. Mix well.
7. Add 1 tablespoon coriander and mix well. Cook for 1 minute, then remove from the heat.
8. In a bowl, add 2 eggs, 1/8 teaspoon salt, 1/8 teaspoon crushed black peppercorns, 1/8 teaspoon paprika, 1 teaspoon coriander, 1 tablespoon onions, and 1/2 teaspoon green chili. Whisk well to combine.
9. Heat 1 tablespoon butter and 2 teaspoons oil in a pan. Add the egg mixture to the pan, sprinkle 30 grams processed cheese on top, and cook for 2–3 minutes.
10. Once cooked, fold it gently.
11. On a serving dish, place the cooked omelette and pour the prepared butter masala over it.
12. Garnish with fresh cream and coriander.
13. Serve.
