Learn how to make Bengali Egg Omelette Curry recipe with step by step pictures. Mamlette’r Jhol recipe made with egg omelettes and boiled potatoes – best with hot steamed rice.
Mamlette er Torkari – a simple, flavorful egg omelette curry made Bengali style is a perfect side dish for hot steamed rice or paratha. Unlike other egg curry recipes, this is made with egg omelettes. I made this recipe on husband’s insistence, as he was missing his office lunch table and team-mates. He described in great detail, how a simple egg omelette curry from his colleague’s lunchbox would lit up the entire table. I made it my weekend project to replicate the same taste and never having tasting it myself, I had to depend on online recipes for reference, this one came close based on the description and I modified it per our taste preferences. It most certainly lived up to its expectations. It is such a flavorful curry, although very simple.
Mamlette’r Jhol
Jhol is a thin, runny curry that is so flavorful and spicy, cooked with commonly available ingredients in any Indian pantry. In this Bengali Egg Omelette Curry called Mamlette’r Jhol, chopped up fluffy omelettes and boiled/roasted potatoes are cooked in the curry. They soak up & absorb the flavors and spices of the jhol, making it the simplest and yet the best side dish for rice. It is easy to put together a comforting meal with very minimal effort, serving this egg curry with some rice and rotis, for quick lunch or dinner.
Tips & Important Notes to make Bengali Egg Omelette Curry
- Making Bengali Style Egg Omelette Curry is very simple and it is a beginner-friendly recipe. There are a few points to take note of and some tips to make it perfectly.
- Mustard Oil is an essential ingredient in making this curry and typical of most Bengali recipes, it adds a ton of flavor. If you are using mustard oil for the first time – make sure to bring the mustard oil to a smoking point before adding rest of the ingredients. It is either consumed raw or brought to smoking point, to avoid digestive issues.
- Mamlette er Jhol is a thin, runny curry and both omelettes & potatoes add to the volume. Adjust the amount of water depending on the consistency of the curry after adding omelettes. We want the omelettes to soak up the flavors of the curry and not become a soggy mess.
- Traditionally, potatoes are roasted in oil separately before being added to the jhol but to reduce the cooking time, I added boiled potatoes directly.
- A layer of oil floating on top would enhance the taste of the curry, but I didn’t use a lot of oil. Feel free to increase the amount of oil to make a rich curry.
- Beat the eggs right before making the omelette and don’t make omelettes until they are to be added to the gravy – this helps in keeping them fluffy and light.
Serving Suggestions
Omelette er Torkari tastes the best when served hot/warm with hot steamed rice or roti or phulka. As omelette is cooked in thin curry, it is best to consume it the same day and not to store it in fridge.
Check out other Egg recipes
Bengali Egg Omelette Curry Recipe with Step by Step Pictures
In a pan heat 3 tablespoon Mustard Oil and bring it to smoking point. As it is fuming, add 2 dry red chillies, 2 dry bay leaves, 3 cloves, 2 cardamoms, 3” cinnamon and 1 teaspoon cumin seeds.
Next add 2 medium onions finely sliced.
Fry on low flame until the onions are light golden brown and soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins.
Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ¼ teaspoon turmeric powder. Cook for a couple of minutes.
Add about ¼ cup of water and cook on medium flame.
In 2-3 mins, it should get thick and oil should leave from the sides of the pan.
Now add 1 medium tomato finely chopped.
Cook it on low flame until the tomatoes are mushy.
Next add 2 medium potatoes, boiled peeled and cubed along with salt as needed.
Add about 2 cups of water and cook the gravy for 3-4 mins.
As the gravy begins to boil, add 2 green chillies slit cut.
Next add 1 teaspoon of sugar and continue cooking the gravy.
In about 4-5 mins, the gravy should be boiling.
Meanwhile heat a small pan for making omelette. In a bowl, break open the eggs along with ½ cup finely chopped onions and 1 green chilli finely chopped. Beat until the eggs are frothy & pale in color.
Pour into the hot pan and drizzle oil around.
Cook on both sides until golden brown and remove from heat. I made 2 omelettes.
Cut the omelettes into quarters of equal size. Don’t cut them too small.
Add the cut omelette pieces into the gravy, coat them on both sides. Add extra water if the gravy is too thick.
Now add ¼ teaspoon garam masala powder and gently mix it.
Bring the gravy to a boil by cooking covered for 4-5mins. Remove from heat.
Serve hot immediately with steamed rice or roti.
Recipe Notes
- Adjust spices as per preference.
- Although this is egg omelette curry, you can skip the egg omelette and make it with just potatoes.
Recipe Card
📖 Recipe
Bengali Egg Omelette Curry | Mamlette er Jhol
Equipment
- Large Fry Pan
- Small Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Omelette
- 3 Eggs
- ½ cup Finely Chopped Onions
- 1 Green Chilli Finely Chopped
- Salt as needed
- Oil as needed
For Mamlette’r Jhol
- 3 tablespoon Mustard Oil
- 2 Dry Bay Leaves
- 2 Green Cardamoms
- 3 Cloves
- 3 ” Cinnamon
- 2 Dry Red Chillies
- 1 teaspoon Cumin Seeds
- 2 Medium Onions Finely Sliced
- 1 Medium Tomato Chopped
- 2 Medium Potatoes Boiled & Cubed
- 1 teaspoon Ginger Garlic Paste
- 1 tablespoon Kashmiri Red Chilli Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Cumin Powder
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Sugar
- ¼ teaspoon Garam Masala Powder
- 2 Green Chillies Slit
- Salt as needed
- Water as needed
Instructions
- In a pan heat 3 tablespoon Mustard Oil and bring it to smoking point. As it is fuming, add 2 dry red chillies, 2 dry bay leaves, 3 cloves, 2 cardamoms, 3” cinnamon and 1 teaspoon cumin seeds.
- Next add 2 medium onions finely sliced.
- Fry on low flame until the onions are light golden brown and soft. Add 1 teaspoon ginger garlic paste. Cook for 2 mins.
- Now add 1 tablespoon Kashmiri red chilli powder, 1 teaspoon coriander powder, 1 teaspoon cumin powder and ¼ teaspoon turmeric powder. Cook for a couple of minutes.
- Add about ¼ cup of water and cook on medium flame.
- In 2-3 mins, it should get thick and oil should leave from the sides of the pan.
- Now add 1 medium tomato finely chopped.
- Cook it on low flame until the tomatoes are mushy.
- Next add 2 medium potatoes, boiled peeled and cubed along with salt as needed.
- Add about 2 cups of water and cook the gravy for 3-4 mins.
- As the gravy begins to boil, add 2 green chillies slit cut
- Next add 1 teaspoon of sugar and continue cooking the gravy.
- In about 4-5 mins, the gravy should be boiling.
- Meanwhile heat a small pan for making omelette. In a bowl, break open the eggs along with ½ cup finely chopped onions and 1 green chilli finely chopped. Beat until the eggs are frothy & pale in color.
- Pour into the hot pan and drizzle oil around.
- Cook on both sides until golden brown and remove from heat. I made 2 omelettes.
- Cut the omelettes into quarters of equal size. Don’t cut them too small.
- Add the cut omelette pieces into the gravy, coat them on both sides. Add extra water if the gravy is too thick.
- Now add ¼ teaspoon garam masala powder and gently mix it.
- Bring the gravy to a boil by cooking covered for 4-5mins. Remove from heat.
- Serve hot immediately with steamed rice or roti.
Notes
- Adjust spices as per preference.
- Although this is egg omelette curry, you can skip the omelettes and make it with just potatoes.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
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