PREPARATION

1. In a mixing bowl, add 3 eggs and whisk it well.
2. Add 1/4 teaspoon black pepper, 1/4 teaspoon salt, 2 tablespoons onions, 2 tablespoons tomato, 1/4 teaspoon green chili, 70 grams paneer and mix it well.
3. Heat 1 1/2 tablespoons butter in a pan, add the egg mixture in it and spread it evenly.
4. Cook on moderate heat for 3 - 5 minutes.
5. Flip it gently.
6. Cook until it turns golden brown in color from both sides.
7. Remove it from heat and place it on a board.
8. Cut it into pieces and keep aside.
9. Heat 25 milliliters oil in a skillet, add 1 teaspoon cumin, 7 garlic cloves, 2 tablespoons ginger and stir for 2 - 3 minutes.
10. Then, add 200 grams onions and fry till translucent or until it turns golden brown in color.
11. Now, add 300 grams tomato, 1 teaspoon green chili and mix it well.
12. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
13. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder and mix it well.
14. Cook for 5 - 7 minutes on medium heat.
15. Remove it from heat and allow it to cool.
16. Transfer this into a blender and blend it into a puree.
17. Transfer this into a skillet and give it a nice stir.
18. Then, add 200 milliliters water and mix it well.
19. Add 70 grams fresh cream and mix it again.
20. Bring it to a boil.
21. Boil for 5 - 7 minutes on medium heat.
22. Now, add the omelette pieces in it and mix it well.
23. Cook for another 5 - 7 minutes on medium heat.
24. Remove it from heat.
25. Garnish with dry fenugreek leaves.
26. Serve hot.