Maneet Chauhan’s Indian Omelet in Spicy Tomato Gravy Is A Must-Try | Ros Omelet | Chefs At Home

Maneet Chauhan—beloved judge on Food Network's "Chopped," co-owner and executive chef of Chauhan Ale & Masala House and Chaatable in Nashville, and founder of Morph Hospitality Group—makes one of her favorite Indian street food breakfast dishes, Ros Omelet. Cooked with spices and finished with a spicy tomato curry gravy, this is no ordinary omelet! (Recipe below)

#IndianFood #RosOmelet #EggRecipe #Food #Cooking

0:00 Introduction
0:34 Spicy Tomato Gravy Recipe
2:52 Ros Omelet Recipe
4:25 How to plate an Indian Omelet
4:54 Ros Omelet Taste Test

Ros Omelet:
https://www.foodandwine.com/recipes/r...

Serves: 4

For the Ros:
1 tablespoon coconut oil
1 small yellow onion, finely chopped (about 3/4 cup)
1 medium tomato, coarsely chopped (about 1 cup)
1 tablespoon store-bought ginger-garlic paste (available in Indian markets)
1 teaspoon ground turmeric
1 1/4 teaspoons Kashmiri chile powder or other red chile powder
1 tablespoon store-bought coconut butter or paste (available at natural food stores and Indian markets)
1 teaspoon garam masala
Kosher salt

For the Omelet:
10 large eggs
1 teaspoon Kashmiri chile powder or other red chile powder
Kosher salt
2 tablespoons vegetable oil or coconut oil
1 medium yellow onion, finely chopped
2 small green Indian or Thai chiles, finely chopped
Lime wedges, for serving
Finely chopped onion, for serving

1. Make the ros: In a medium sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the tomato, ginger-garlic paste, turmeric, and add chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer.

2. Stir in the coconut paste and garam masala and cook until everything is well incorporated, and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.

3. Make the omelet: In a large bowl, whisk together the eggs and season with the chile powder and salt. In a large nonstick skillet, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes.

4. Reduce the heat to medium and pour the eggs into the pan. Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs. Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape. Season with salt, transfer to a plate, and spoon the warm ros on top. Serve in wedges, garnished with lime wedge and raw onion.

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