Curry and kitchri omelette: Rukmini Iyer's recipes for quick Indian meals

Indian-inspired quick meals are perfect for weeknight dinners. With just a handful of pantry spices, you can turn simple ingredients — eggs, rice, lentils — into a feast. Growing up, my mother always told me that kitchri, the original dish of kedgeree, was prepared during the monsoon season, because even if you couldn't get to stores, you always had potatoes, rice and lentils in the cupboard. Here's my version, with masala frittata, my favorite way to use up eggs and potatoes.

Masala frittata (top photo)

Think of this as an Indian version a Spanish omelette – lightly caramelized and spiced onions, topped with potatoes, cilantro and eggs. Leftovers are perfect for lunch boxes. You will need a 25cm ovenproof skillet, or a 25cm round roasting pan or flan dish.

Preparation 15 minsCooking 50 minFor 4 people

450 g potatoes, cut into fairly thin slices (whether or not you peel them) 2 tbsp neutral or olive oil 2 tsp cumin seeds 3 large onions, peeled and fairly thinly sliced ​​– 2 red chillies, thinly sliced ​​15 g fresh coriander, leaves and stems, chopped 2 teaspoons sea salt and black pepper flakes 8 medium eggs, lightly Greek yogurt beaten, sliced ​​chiles and fresh cilantro, to serve

Boil a large pot of water, cook the potatoes for seven minutes, then drain good.

Meanwhile, heat the oil in a large, heavy-bottomed pan (if it's in the oven, great), add the cumin and sauté for 30 seconds, until aromatic. Add the onions, reduce the heat to medium-low and cook gently, stirring occasionally, for 15 minutes, until softened and lightly caramelized around the edges. If they start to blacken, simply lower the heat.

After 10 minutes, add the grated ginger, ground coriander, turmeric, chili peppers, fresh coriander, sea ​​salt and pepper, and sauté for one minute. Turn off the heat, add the sliced ​​cooked potatoes and stir gently so they are coated in the onion and spice mixture.

Heat the oven to 170 C (150C fan)/ 325F/gas 3. If your skillet is oven safe, flatten the potatoes and pour the beaten eggs over them; if not, pour the potato mixture into a parchment-lined pie dish or roasting pan, flatten, then pour the beaten eggs over it. Season with freshly ground black pepper, then bake for 25-30 minutes, until just set - this is done when the middle is no longer wobbly or moist when you poke a knife into it.

Let the frittata cool for 15 minutes, then spread it with yogurt, sprinkle with peppers and cilantro, and serve.

Kitchri