• Egg Omelette Korma
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INGREDIENTS


 Egg Omelette Korma



Servings - 2 - 3

INGREDIENTS
Eggs - 5
Onions - 50 grams
Bell pepper - 80 grams
Green chili - 1 teaspoon
Black Pepper - 1/4 teaspoon
Salt - 1/2 teaspoon
Oil
Coriander seeds - 1 teaspoon
Cumin - 1 teaspoon
Fennel seeds - 1 teaspoon
Poppy seeds - 1 teaspoon
Dry red chili - 2
Coconut - 25 grams
Ginger - 1 1/2 teaspoons
Garlic - 5 cloves.
Oil - 30 milliliters
Green chili - 1 1/2 teaspoons
Onions - 130 grams
Tomato - 160 grams
Turmeric - 1/4 teaspoon
Red chilli - 1 teaspoon
Salt - 1 teaspoon
Water - 500 milliliters
Cashew paste - 70 grams
Coconut milk - 150 milliliters
Coriander - 1 tablespoon

PREPARATION


1. In a mixing bowl, add 5 eggs, 50 grams onions, 80 grams bell pepper, 1 teaspoon green chili, 1/2 teaspoon salt, 1/4 teaspoon black pepper whisk it well.
2. Heat some oil in a pan and pour the whisked eggs in it.
3. Cook until the omelette is set.
4. Now, flip it gently and cook until it turns golden brown in color from both sides.
5. Cut it into pieces.
6. In a pan, add 1 teaspoon coriander seeds, 1 teaspoon cumin, 1 teaspoon fennel seeds, 1 teaspoon poppy seeds, 2 dry red chili and roast them.
7. Now add 25 grams coconut, 1 1/2 teaspoon ginger, 5 cloves garlic and roast.
8. Then, transfer it to a blender and blend it.
9. Heat 30 milliliters oil in a pan, add1 bay leaf, 1 1/2 teaspoon green chili and saute 1- 2 minutes.
10. Add 130 grams onions and fry till translucent or until it turns golden brown in color.
11. Add 160 grams tomato and saute till it turns soft and pulpy.
12. Now, add blended masala and mix it.
13. Add, 1/4 teaspoon turmeric, 1 teaspoon red chili, 1 teaspoon salt and mix it well.
14. Add 500 milliliters water and cook for 2 - 3 minutes.
15. Now, add 70 grams cashew paste, 150 milliliters coconut milk and mix it.
16. Add omelette pieces and cook 1 - 2 minutes.
17. Then, add 1 tablespoon coriander and mix it.
18. Garnish with coriander.
19. Serve.