Tandoori Glory Ros Omelette
Rated 5.0 stars by 1 users
Category
Moderate
Cuisine
Indian
Servings
1-2
Prep Time
20 minutes
Cook Time
10 minutes
Chef Tony shares his spin on this popular Indian street food featuring a spiced-up omelette atop a super-flavorful tomato sauce. Watch the recipe video below!
Author:Chef Tony Reed
![Image of Tandoori Glory Ros Omelette](https://cdn.shopify.com/s/files/1/1055/0892/files/20250128224139-cheftonyreed-20-20ros-20omelette-20-omelet-20with-20tomato-20gravy-5.jpg?v=1738104101&width=1600&height=900)
Ingredients
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1 Tbps Coconut Oil
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1/4 Yellow Onion, Minced
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14 oz Can Roasted Chopped Tomatoes
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1 Tbsp Ginger/Garlic Paste
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1 Tbsp Spiceology Tandoori Glory blend
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1 Tbsp Coconut Paste
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1 tsp Spiceology Garam Masala blend
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1/2 tsp Kashmiri Powder
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1 Tbsp Mustard Oil
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3 Eggs
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1/4 tsp Kashmiri Powder
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1 Tbps Vegetable Oil
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1/4 Yellow Onion, Minced
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2 Green Chiles, chopped
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Lime Wedge for garnish
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Yellow Onion, Thinly Sliced for garnish
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Chives for garnish
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Mint Chutney for garnish
For the Sauce
For the Omelette
Directions
For the Sauce
In a sauté pan on medium heat, bring the coconut and mustard oil to temp.
Add add and sweat the minced onion, once translucent add the ginger/garlic paste.
Stir in the tomato and bring to a simmer.
Place into a blend or use an immersion blender and blend into a smooth sauce.
Put the sauce back into the sauté pan and add the coconut paste, kashmiri, Spiceology Tandoori Glory and Spiceology Garam Masala.
Bring to a simmer and cook for 10 minutes on low heat.
For the Omelette
In a small mixing bowl scramble the eggs and set aside.
In an egg pan, on medium heat, place vegetable oil in and bring to temp.
Sweat the minced onion, once translucent add the green chiles.
Pour in the scrambled eggs and cook like an omelet. Plate over the tomato sauce and garnish with lime, onion slices, mint chutney and chives.