Mouthwatering Indian Breakfast Platter: Masala Omelette, Spiced Potatoes, and Creamy Tomato Pudina Sauce

Allergens

Eggs, Dairy (if using ghee or butter)

Ingredients

• 6 large eggs
• 1/4 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups diced potatoes
• 1 cup frozen peas
• 1/2 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric
• 1/4 teaspoon chili powder (optional)
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped mint leaves
• 1 large tomato, finely chopped
• 1/2 cup heavy cream
• 2 tablespoons ghee or butter
• Bread of choice for serving (e.g., naan, roti, or toast)

Instructions

1. In a medium bowl, whisk together eggs, milk, salt, and pepper. Set aside.
2. Heat 1 teaspoon of oil in a non stick skillet over medium heat. Add potatoes and cook until golden brown and cooked through, about 8 10 minutes. Stir in peas, garam masala, cumin, coriander, turmeric, chili powder (if using), and half of the chopped cilantro. Cook for another 2 3 minutes, then remove from heat and set aside.
3. In a separate non stick skillet, melt 1 tablespoon of ghee or butter over medium heat. Pour in the egg mixture and cook until set but still slightly moist, about 3 4 minutes. Fold omelette in half and cook for another minute. Transfer to a plate and keep warm.
4. In a blender, combine chopped tomato, heavy cream, remaining cilantro, mint leaves, and a pinch of salt. Blend until smooth. Heat the remaining 1 teaspoon of ghee or butter in a saucepan over medium heat. Add the pureed tomato mixture and simmer for about 5 minutes, or until slightly thickened.

Chef’s Insight

To enhance the mouthfeel, you can add a pinch of baking soda to the potatoes while cooking, which will create a fluffier texture.

Notes

Feel free to adjust the spice level according to your preference.