Bring the mixture back to a boil, then lower the heat, add the sugar and cook, covered, for a further 10 minutes. Before serving, check the seasoning and add salt or sugar to taste. In a small, nonstick frying pan, heat a tablespoon of the butter or oil over a medium heat. Add half the egg mixture to the pan and leave to set, before gently folding over the omelette to cook through. • Recipes from Asma’s Indian Kitchen by Asma Khan (Pavilion Books)

Source: The Guardian November 03, 2018 07:00 UTC