Masala Omelette from “The Hundred Foot Journey” or India’s standard masala omelette? Eggs whisked to a uniform consistency so the yolks and whites are in harmony, infused with spices, seasoned with salt and cooked in a big dollop of ghee. No, Not clarified butter. Ghee. There is a difference.
The scene where Hasan makes an omelette for Madame Malroy is somewhat cliched. However, it brings up an important point of stereotyping food. Not just Indian food, but any food. The need to focus on “traditional” “authentic” etc recipes overshadows the need to focus on technique. And that’s why I chose this recipe for the theme of Progressive Eats. The quintessential french omelette – all the classic technique, with somewhat different flavors.
There isn’t a standard recipe for the Masala Omelette. When my mom made it, she would heat a large iron skillet and add a big dollop of ghee into it. She only added a few green chillies, cumin powder and a pinch of salt to the eggs. Once the eggs went in they were fried to a slight crisp texture. That was how she liked them. And you had to eat it hot. Because once the eggs lost the heat they would get a bit stretchy. And she did not like that; neither did we. The quantity of eggs going into her masala omelette was never consistent. Sometimes, it was a dozen eggs in the skillet and sometimes only a few. Depending on how hungry we were or how many of us were eating.
The Indian masala omelettes are a lot like what my mom used to make. The mix -ins can and do change based on the region. So basically what I am trying to say is that there are no rules. The only rule here is to not overcook the eggs. Other than that you can add anything to your omelette and as long as there are spices in it, it can be considered a Masala Omelette.
I like my omelette french style, but with spice. The surface needs to be smooth and tender, and the interior soft and a little gooey. Sometimes I add some caramelized onions or roasted red peppers, but most often it is a combination of green chillies, cilantro, paprika, turmeric, salt and green onions. The best part is you don’t have to follow my recipe.
Masala Omelette
Ingredients
- 3 Eggs
- 1 pinch salt
- 1/4 tsp cayenne
- 1/8 tsp turmeric
- 2 tsp chopped cilantro
- 1 green chilli optional, chopped
- 1 stalk green onion Greens thinly sliced and white part sliced in two
- 1 tsp ghee
- 1 /2 tomato
Instructions
Whisk the eggs in a medium bowl until whites and yolks are combined and the mixture looks uniform.
Add in the green part of green onion, cilantro, salt, turmeric , cayenne, and chillies if using
Whisk again to get a uniform consistency
Meanwhile, set the halved tomato and halved green onion on a hot skillet to get some char. (medium heat - about 3 minutes)
Heat an 8 in non stick skillet on medium heat and add the ghee. Swirl the pan to coat the entire surface of the pan with ghee. Add in the egg mix. There should be just a slight sizzling sound. You control heat for an omelette by moving the pan off and on from the heat.
As soon as the eggs are in, use a bamboo fork or a simple plastic fork to stir the eggs. I personally use a small silicon spatula.
Working quickly break the curds that are forming at the bottom. Keep the pan moving with your other hand in a back and forth movement and if the heat is getting too much remove pan off the heat.
Keep scrambling the curds until they are creamy and can still hold together. If you cook them too much, you will nice scrambled eggs because they won't fuse back together. Keep in mind the eggs will keep cooking off of the heat as well.
As soon as the eggs are custardy, smoothen the top of the omelette with the fork or spatula and even it out.
Tilt the pan holding by the handle with one hand and using the fork or spatula, start rolling the omelette on to itself. when you reach the other end, move that end over to the rolled omelette to complete the roll.
Flip it over to a plate and serve with charred tomatoes and green onions and a cup of chai.
Dishes Inspired by Movies or TV
Appetizers
- Masala Omelette from “The Hundred Foot Journey” from Spice Roots
- Mexican Chicken Chile Soup (Gluten-Free) from “Tortilla Soup” from The Heritage Cook
Main Courses
- Double Polar Burgers with Everything from “Grease” from Pastry Chef Online
- Mrs. Patmore’s Calvados-Glazed Chicken from The Redhead Baker
Side Dishes
- Retro Waldorf Salad for Mad Men Fans from Mother Would Know
Desserts
- Chocolate Frangelico Truffles from Chocolat from That Skinny Chick Can Bake
- Minny’s Chocolate Chess Pie from “The Help” from Creative Culinary
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. Our menu this month features dishes inspired by our favorite TV shows and movies! We’ve got a great mix from appetizers to desserts! Hosting this month is Coleen from The Redhead Baker.
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.