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

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. Subscribe to Food & Wine: https://www.magazine.store/food-and-w... Food & Wine inspires and empowers our wine- and food-obsessed community to eat, drink, entertain, and travel better—every day and everywhere. Tag us on Instagram @foodandwine for a chance to be regrammed.