Mughal queema recipe

INGREDIENTS:

1. Mughal queema - 500 grams
2. Chopped Onion - 2
3. Egg - 2
4. Chopped Tomato - 2
5. Shallot (sambar onion) - 8
6. Garlic - 10 clove
7. Ginger - 1 inch
8. Green chili - 5
9. Cardamom - 5
10. Clove - 5
11. Cinnamon stick - small piece
12. Coriander green - 1 bunch
13. Turmeric powder - 1 teaspoon (tsp.)
14. Cumin seed - 1 teaspoon (tsp.)
15. Oil - as needed
16. Salt - as needed

PREPARATION:

1. Break egg in a bowl, add little turmeric powder, salt and beat well. Make omelet with the beaten egg.
2. Cook the queema and keep it aside.
3. Grind shallot, ginger, garlic, cardamom, clove, cinnamon stick, green chili, cumin seeds, coriander leaves into a fine thick paste.
4. In a pan heat oil. Now add the onion and sauté until they become translucent.
5. Now add tomato and sauté until they become mushy.
6. Now add the cooked queema, ground paste, salt and cook until all the liquid evaporates and oil separates.
7. Now chop the omelet and add to the queema mix well and serve.

NOTES: