Omeletter Jhol or Bengali Omelette Curry

Omeletter Jhol or Bengali Omelette Curry
Omeletter Jhol or Bengali Omelette Curry

The only place where I have ever eaten Omeletter Jhol or 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.

In recent months, 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 Omeletter Jhol. 🙁

My brother also happened to have this wonderful 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. 🙂

How to Make Omeletter Jhol or Bengali Omelette Curry


  1. Eggs – 3
  2. Potato – 1 Large
  3. Tomatoes – 2 Large
  4. Onions – 2 Large
  5. Ginger-Garlic Paste – 1 tbsp
  6. Coriander Powder – 2 tsp
  7. Cumin Powder – 1 tsp
  8. Garam Masala – 1 tsp
  9. Red Chilli Powder – 1 tsp
  10. Turmeric Powder – 1 tsp
  11. Mustard Oil or Vegetable Oil – 2 tbsp
  12. Salt to Taste
  13. Coriander Leaves for Garnish


  1. Chop the onions and grind the onions into a smooth paste.
  2. Peel and dice the potato.
  3. Heat the oil and add the potato pieces.
  4. Sauté for 3-5 minutes.
  5. Add the onion paste and fry for 5 minutes.
  6. Add ginger-garlic paste.
  7. Fry for 2 minutes.
  8. Add garam masala, chilli powder, and turmeric.
  9. Fry for 2 minutes.
  10. Purée the tomatoes and add to the fried onion masal.
  11. Fry till the oil leaves the sides.
  12. Add 1.5 cups of water and salt.
  13. Simmer till the potato cooks and the gravy thickens.
  14. In the meantime, make two omelettes using the 3 eggs.
  15. Chop each omelette into 2″ pieces.
  16. Places the pieces in the gravy and let cook for 5 minutes.
  17. Garnish with coriander leaves.
  18. Serve Omeletter Jhol or Bengali Omelette Curry hot with rice.


  • 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.


  1. Tried this yesterday, (with red chili and cumin seed in the beginning), FANTASTIC. We used to have this dish made by Ma. All of a sudden, had a craving for it but had no idea how to make it. Followed your receipe. Thank you very much…:).

  2. Being a bengali,I often make this dish….but at first i add a red chili and cumin seed to oil (in bengali it’s called Sombara)….it gives this dish it’s traditional flavor.

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