Mamlette’er jhol: a Bengali omelette curry for a soft, spongy omelette you will need… 6 eggs separate the yolks and whites combine yolks with 3 green chillies 2g ginger (finely chopped), 40g onions (sliced) 2g salt on low flame heat 15g mustard oil in a skillet mash 80g boiled potatoes; leave some lumps beat the egg whites: whisking egg whites separately produces the most fluffy, spongy omelette whisk until foamy and opaque: don’t beat as far as the soft-peak stage gently add egg-yolk mixture fold in using a spatula, deflating as few air bubbles as possible transfer to preheated pan set on low heat place in dollops In a hurry? Jjust make a regular omelette
by combining all ingredients together and frying normally—no need to separate the eggs. ** CORRECTION ** The correct temperature is 180C / 350F! if cooking on the stove cook covered, on the lowest possible heat for 30 minutes divide into 6 or 8 portions Look how fluffy! The perfect sponge for
soaking up the jhol. for the curry you will need… sliced onions 200g garlic paste 5g, green chillies 5 pcs ginger paste 30g tomato 60g, roughly chopped boiled potatoes 200g, 5cm chunks cumin 2g, coriander 2g, turmeric 2g, kashmiri red chilli ½ tsp water 50g ½ tsp cumin seeds, 1 cinnamon, 3 dried red chillies, 4 cardamom, 4 cloves salt 22g, sugar 12g heat 25g mustard oil until smoking gently temper with dried red chillies bay leaves, cardamom, cinnamon, cloves cumin seeds onions sugar: it will help onions brown fry on medium heat until onions are brown (8 minutes) ginger & green chillies fry the ginger for 2 minutes garlic tomatoes cook until tomatoes are soft (6 minutes) cumin, coriander, turmeric, red chilli paste salt when the mixture dries out, add a splash
of hot water and continue frying keep frying until oil comes out of the spices (12 minutes) boiled potatoes: adding boiled potatoes
instead of frying them produces juicy potatoes 650g hot water for the curry the omelette will absorb most of the liquid, so don’t worry if the curry looks a bit watery now omelette! submerge more slit chillies bubble on medium heat until curry thickens (10 minutes) sprinkle shahi garam
masala (link in description) allow it to rest this curry is best eaten fresh, on the same day soft and juicy!