Royal Goose Egg Omelet (GEO) with Saffron, Paneer & Curry Leaf Ghee

Here is my favourite GEO recipe. As goose eggs are large, compared to chickens, this will feed a family.

🍛 Indian-Inspired Ingredients (Serves 2):

• 2 goose eggs

• 1 tbsp heavy cream (or malai)

• 1 tbsp ghee

• 2 tsp finely chopped shallots (or red onion)

• 1 small green chilli, finely sliced (adjust to heat tolerance)

• ¼ tsp turmeric powder

• Pinch of Kashmiri chilli powder (optional, for color)

• 4–5 curry leaves

• 2 tbsp grated paneer

• 1 tbsp chopped coriander leaves

• Pinch of saffron threads, soaked in 1 tsp warm milk

• Salt, to taste

• Optional: a few toasted mustard seeds or crushed cashew nuts for garnish

🧑‍🍳 Method:

1. Prep the eggs:

   • Crack the two goose eggs into a large bowl. Beat gently with cream, saffron milk, turmeric, and salt until golden and smooth.

2. Infuse the ghee:

   • Heat the ghee in a nonstick pan over medium heat.

   • Add curry leaves, shallots, and green chilli. Sauté until the shallots are translucent and fragrant, about 2 minutes.

   • Optional: Add a pinch of chilli powder or mustard seeds at this stage for added complexity.

3. Pour and cook:

   • Reduce heat to low. Pour in the egg mixture, swirling gently to coat the pan.

   • As it sets, gently stir with a spatula to keep the texture soft but layered.

   • When the surface is still just slightly runny, sprinkle in the grated paneer and half the coriander leaves.

4. Fold and finish:

   • Fold the omelet in half, cook for another 30 seconds to set the inside.

   • Slide onto a plate and top with remaining coriander and optional toasted cashews or mustard seeds.

🍽️ Serving Ideas:

• Accompaniments:

  • Mint-coriander chutney or a light coconut chutney

  • A slice of saffron paratha, sourdough naan, or toast with ghee

• Drink pairing: Spiced chai, or a saffron lassi with a pinch of cardamom