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Yummy Masala Omelette

Published on: April 30, 2013 | Updated on: June 13, 2015
Masala Omelette

The word to go for is YUMMY – Masala Omelette

Now this is called ultimate luxury; something which only a few luxury hotels in the world can manage to perfection!

An hour ago, I explained to our in-house chef that I needed an omelette to be made “this way” and plated “this way”. I’m lucky, because the omelette tastes exactly the way I thought it would. To make an omelette like this, (without any photoshop effect) out of commercial/industrial eggs is tough. There is a lot of passion and a small trick which goes into making a ”taste perfect, and picture perfect” omelette. Here is the recipe.


  • 4 eggs
  • 20 ml milk
  • 20 grams melted yellow butter
  • A pinch of turmeric powder
  • 1 green bell pepper chopped
  • 1 medium tomato chopped
  • 1 medium tomato sliced
  • 1 medium potato boiled
  • 10-12 stems of fresh coriander, chopped
  • 1 green chilli chopped
  • Salt to taste
  • Black pepper to taste

Method of Preparation

  • Break eggs in a bowl and whisk them vigorously, so that they end up light and frothy.
  • Add a pinch of turmeric powder and continue whisking.
  • Add milk and continue whisking.
  • Add salt and pepper and continue whisking.
  • Add melted butter and continue whisking.
  • Lightly toss chopped bell peppers and chopped onions in a pan.
  • Transfer tossed chopped bell peppers and onions to the egg bowl.
  • Whisk for a few minutes.
  • Add chopped tomatoes and whisk again.
  • Add chopped green chilli and freshly chopped coriander and whisk again.
  • Grease non-stick cooking pan (9-inches to 12-inches) with butter.Grease the sides as well as the centre of the pan.
  • Transfer all contents of the bowl while whisking and spread them evenly, letting it take the shape of the pan.
  • Let it cook on slow heat for a few minutes.
  • Turn it over when firm.
  • After a few minutes turn it again.
  • Fold it.
  • Transfer to a plate.
  • Put a side of sliced tomatoes.
  • Lightly fry boiled potato, once done add some salt and pepper on it and transfer it to the plate.

You are done. Enjoy!


For 26 years I have been doing what I want to. I know I have been lucky. I don't beat around the bush. Not too much into networking. Hate those who push connections over merit. Love traveling. Quality or Quantity still puzzle me at times. Haven't turned into anything other than being me, neither have an intent to. Prefer living in present or future, but a lifelong student of history. A father. A husband. A brother. A friend. A colleague. An Indian. A Sikh. A Punjabi And above all a Dilli-walah.


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