This breakfast takes me back to summers spent in Bangladesh when I was little! I used to have paratha with all kinds of dishes, but my favorite was aloo chorchuri (potato sabzi) and deem bhazi (desi omelet)! Not for everyday, but definitely a treat when I do make this!
Once you cut the potatoes into matchsticks (I leave the skin on), soak them in water for about 5-10 minutes. Drain and wash thoroughly. Set aside.
Heat oil on medium. Add onions and garlic paste once pan is heated. Stir fry for a few minutes until the onions are translucent.
Add the potatoes to the pan and stir fry for about 5 minutes until the potato starts to look a little translucent.
Add the spices to the pan (tumeric, cumin, chili, and salt). Stir fry for another 5 minutes or until the potato has completely cooked through and is no longer hard. Adjust for salt.
Add the cilantro and stir fry for 1 more minute. Turn off heat and enjoy with a paratha!
Heat a pan on medium low and add the vegetable oil to it.
Mix all your ingredients for the deem bhazi (eggs, spices, green chili, onions, cilantro and tomatoes) together and thoroughly whisk.
Add omelet mixture to the pan and cook one side for about 5 minutes until the top has settled. Then flip to the other side and turn off heat. The residual heat will cook the other side. Roll into an omelet by folding the omelet carefully over. Enjoy with a paratha!
12 servings
2 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.