Egg Omelette Korma

Name: Egg Omelette Korma
Total time: 1500 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tbsp Coriander seeds; 1 tsp Cumin seeds; 1 tbsp Sesame seeds; 1 tsp Fennel seeds; 2 tbsp Dry Coconut; 5 Almonds; 1/2 tsp Mustard seeds; 3 Eggs; 2 Onions (finely chopped); 1 tbsp Capsicum (finely chopped); 1 Green Chilli; to taste Salt; 1/2 tsp Black pepper; 1/2 tsp Turmeric powder; 1 tsp Red Chilli powder; 3 tbsp Oil; 1 tsp Garlic paste; 1 Tomato (finely chopped)

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#thc
#thcweek11
#egg
Egg omelette korma is a simple dish made by egg omelette pieces in a thick onion tomato & nut gravy.

Sanuber Ashrafi @tasty_treatbysanu

Jamshedpur

#thc
#thcweek11
#egg
Egg omelette korma is a simple dish made by egg omelette pieces in a thick onion tomato & nut gravy.

Saved

Ingredients

25 minutes

3 servings

For Dry Korma Masala
1 tbspCoriander seeds
1 tspCumin seeds
1 tbspSesame seeds
1 tspFennel seeds
2 tbspDry Coconut
5Almonds
1/2 tspMustard seeds
For Omelette and Gravy
3Eggs
2Onions (finely chopped)
1 tbspCapsicum (finely chopped)
1Green Chilli
to tasteSalt
1/2 tsp Black pepper
1/2 tspTurmeric powder
1 tspRed Chilli powder
3 tbspOil
1 tspGarlic paste
1Tomato (finely chopped)

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Steps

25 minutes

1

In a mixing bowl, add egg, 1 tbsp onions, 1/2 tbsp bell pepper, 1 finely chopped green chilli, 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, cook until the omelette is set.
3

Now, flip it gently and cook until it turns golden brown in color from both sides, cut it into pieces.
4

In a pan dry roast ingredients listed for dry korma masala.
5

Then, transfer it to a blender, add almonds and blend it.
6

Heat 2 tbsp oil in a pan, add onions and fry till translucent or until it turns golden brown in color.
7

Add chopped tomato, garlic pastevand saute till it turns soft and pulpy.
8

Now, add blended masala, turmeric, red chili, salt and mix it well.
9

Add some water and omelette pieces and cook for 5 minutes.
10

Serve hot with parathas.