The only place where I have ever eaten Omelette er Jhol or the Bengali Omelette Curry is in my dear friend Madhumita’s home. The first time I ate this dish, it was a revelation and I instantly fell in love with it. In fact, Madhumita ensures that this curry is always served when I have dinner at their home.

Bengali Omelette Curry | Omelette Er Jhol | Omeletter Torakari
Bengali Omelette Curry | Omelette Er Jhol | Omeletter Torakari

In recent months (now years), both Madhumita and I have been so busy that we never seem to meet, let alone have a meal with each other. The result is that I have been denied my quarterly fix of Omelette Er Jhol. 🙁

My brother also happened to have this wonderful Bengali Omelette Curry once at Madhumita’s home and he too has developed a craving for it. So desperate were we for a taste of this dish, that we decided to make it at home.

This dish was made entirely by my brother and sister-in-law. I just supplied the recipe. Thanks, Madhumita. Any acts of omission and commission are entirely mine. 🙂

If you like eggs, do try my recipes for:

Omelette Er Torkari | Omelet Curry from Bengal
Omelette Er Torkari

I had first posted this recipe in February 2013 and am now updating it with better measures and a recipe card.

How to Make Omelette Er Jhol | Bengali Omelette Curry

  1. Make the Onion Paste
    1. Peel and chop the onions to large pieces.
    2. Grind the onions into a smooth paste.
  2. Puree the Tomato
    1. Chop the tomatoes to large pieces.
    2. Grind the tomato pieces into a smooth puree.
  3. Other Preparations
    1. Peel and dice the potatoes into 1″ cubes.
    2. Place the potato cubes in cold water till you are ready to use them.
  4. Making the Gravy for the Omelette Er Torkari   
    1. In a heavy-bottomed vessel or kadai, over medium flame, heat 1 tbsp mustard oil till smoking point.
    2. Reduce the heat and let the oil cool a bit. If you add the tempering now, it will immediately burn.
    3. When the oil is cools a bit, add 1/2 tsp cumin seeds and 1 red chilli and add to the oil.
    4. Stir-fry for a few seconds.
    5. Now, add the potato cubes and stir-fry for 3 to 5 minutes.
    6. Next, add the onion paste and fry for 5 minutes.
    7. When the onion paste loses the raw aroma, add ginger-garlic paste and fry for a minute.
    8. At this point, add 1 tsp Garam Masala, 2 tsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Chilli Powder, and 1/2 Turmeric Powder.
    9. Continue to stir-fry for 2 minutes.
    10. Now add the tomato puree to the fried onion masala.
    11. Stir-fry the mix till the oil leaves the sides.
    12. Now add 1.5 cups of water and some salt.
    13. Simmer the mix till the potato is cooked and the gravy thickens.
  5. Making the Omelettes (I do this while the potatoes are cooking)
    1. In a mixing bowl, add 3 tbsp milk and 1/4 tsp salt.
    2. Mix well.
    3. Add the 2 eggs and beat well.
    4. In a frying pan, over medium heat, melt 1/4 tsp butter or ghee.
    5. Add half the egg mix and let it cook till the surface dries out a bit.
    6. Flip over and cook again for a few seconds.
    7. Transfer the omelette into a plate.
    8. Repeat to make the second omelette.
    9. Cut both omelettes into 2″ pieces.
  6. Putting Together the Bengali Omelette Curry
    1. When the gravy thickens and the potato is cooked, add the omelette pieces in the gravy and let them cook for 5 minutes.
    2. Turn off the heat.
    3. Garnish with coriander leaves.
  7. Serve the hot Omeletter Jhol or Bengali Omelette Curry with steamed rice.

Tips

  • Ensure the gravy is slightly thick before adding the omelette pieces.
  • Do use mustard oil, if possible, as it gives this dish it’s distinctive taste.
Omeletter Jhol | Omeletter Torkari
Omeletter Jhol | Omeletter Torkari

Recipe for Omelette Er Torkari | Bengali Omelette Curry

Omelette Er Jhol is the Bengali Omelette Curry

Omelette Er Jhol | Omelette Er Torkari | Bengali Omelette Curry

Aruna
I absolutely love this Bengali Omelette Curry that I learnt from my friend Madhumita. It is soul-food of the best kind and so very filling as well. While we normally enjoy this Omelette Er Jhol with rice, there are times I just savour it by itself.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Brunch, Dinner, Lunch
Cuisine Bengali, Gluten Free, Indian
Servings 4 People
Calories 195 kcal
Equipment
  • Mixing Bowl
  • 2 Spatula
  • Kadai
  • Frying Pan
Ingredients
  
For the Omelette
  • 2 Eggs
  • 3 tbsp Milk
  • 1/4 tsp Salt
For the Gravy
  • 1 Large Potato
  • 2 Large Tomatoes
  • 2 Large Onions
  • 1 tbsp Ginger Garlic Paste
  • 2 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala
  • 1 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • Salt to Taste
For Tempting
  • 2 tbsp Mustard Oil
  • 1 tsp Cumin Seeds
  • 1 Red Chilli
  • Coriander Leaves for Garnish
Instructions
 
Make the Onion Paste
  • Peel and chop the onions to large pieces.
  • Grind the onions into a smooth paste.
Puree the Tomato
  • Chop the tomatoes to large pieces.
  • Grind the tomato pieces into a smooth puree.
Other Preparations
  • Peel and dice the potatoes into 1″ cubes.
  • Place the potato cubes in cold water till you are ready to use them.
Making the Gravy for the Omelette Er Torkari
  • In a heavy-bottomed vessel or kadai, over medium flame, heat 1 tbsp mustard oil till smoking point.
  • Reduce the heat and let the oil cool a bit. If you add the tempering now, it will immediately burn.
  • Add 1/2 tsp cumin seeds and 1 red chilli.
  • Stir-fry for a few seconds.
  • Add the potato cubes and stir-fry for 3 to 5 minutes.
  • Add the onion paste and fry for 5 minutes.
  • When the onion paste loses the raw aroma, add ginger-garlic paste and fry for a minute.
  • Add 1 tsp Garam Masala, 2 tsp Coriander Powder, 1 tsp Cumin Powder, 1 tsp Chilli Powder, and 1/2 Turmeric Powder.
  • Continue to stir-fry for 2 minutes.
  • Add the tomato puree and stir-fry the mix till the oil leaves the sides.
  • Add 1.5 cups of water and some salt.
  • Simmer the mix till the potato is cooked and the gravy thickens.
Making the Omelettes (I do this while the potatoes are cooking)
  • To a mixing bowl, add 3 tbsp milk and 1/4 tsp salt.
  • Mix well.
  • Add 2 eggs and beat well.
  • In a frying pan, over medium heat, melt 1/4 tsp butter or ghee.
  • Add half the egg mix and let it cook till the surface dries out a bit.
  • Flip over and cook again for a few seconds.
  • Transfer the omelette into a plate.
  • Repeat to make the second omelette.
  • Cut both omelettes into 2″ pieces.
Putting Together the Bengali Omelette Curry
  • When the gravy thickens and the potato is cooked, add the omelette pieces in the gravy and let them cook for 5 minutes.
  • Turn off the heat.
  • Garnish with coriander leaves.
Notes
  • Ensure the gravy is slightly thick before adding the omelette pieces.
  • Do use mustard oil, if possible, as it gives this dish it’s distinctive taste.
Nutrition Facts
Omelette Er Jhol | Omelette Er Torkari | Bengali Omelette Curry
Amount Per Serving
Calories 195 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 2g13%
Trans Fat 1g
Cholesterol 83mg28%
Sodium 204mg9%
Potassium 592mg17%
Carbohydrates 20g7%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 929IU19%
Vitamin C 40mg48%
Calcium 77mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Bengali Omelette Curry, Omelette Er Jhol, Omelette Er Torkari, Omeletter Jhol
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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