Curry Ketchup

Bombay Frittata from Nik Sharma's Season Cookbook

Our friend Nik Sharma, the blogger behind A Brown Table and columnist of A Brown Kitchen at the San Francisco Chronicle just came out with his first cookbook Season: Big Flavors, Beautiful Food and it is stunning.

We made his Bombay Frittata flavored with ghee, garam masala, crème fraîche, scallions, cilantro and paneer and served it with our Curry Ketchup. Saying it was delicious is an understatement. The recipe makes enough for leftovers, which are just as tasty the next day.

Learn more about Nik in his excerpt from Khanna Collective, and read more about Nik's book on Chitra's blog here.

Serves 6

Ingredients

12 large eggs

½ cup crème fraîche

½ cup finely chopped red onion

2 scallions, white and green parts, thinly sliced

2 garlic cloves, thinly sliced

¼ cup tightly packed fresh cilantro leaves

½ teaspoon garam masala

½ teaspoon fine sea salt

½ teaspoon black pepper

½ teaspoon ground turmeric

¼ teaspoon red-pepper flakes

2 tablespoons ghee or vegetable oil

¼ cup crumbled paneer or feta

Brooklyn Delhi Curry Ketchup

Method

Position a rack in the upper third of the oven and heat the oven to 350 degrees.

In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.

Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.

When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven.

Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm with Brooklyn Delhi Curry Ketchup.