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Title: Omelette Pakaki Curry (Spinach & Tomato Omele
Categories: Indian Vegetarian Cheese Main
Yield: 4 Servings
| 5 | Eggs | |
| 1 | pn | Salt |
| 1 | ts | Garam Masala |
| 1 | tb | Butter or oleo |
| 1 | lb | Spinach, fresh or thawed |
| 2 | tb | Butter or oleo |
| 1 | lg | Onion, sliced |
| 5 | Garlic cloves | |
| 1 | tb | Ginger, fresh and chopped |
| 2 | Green chilies (optional) | |
| 1 | ts | Cumin, ground |
| 3 | Tomatoes, large and chopped | |
| 1 | c | Water |
| 2 | tb | Coriander leaves, chopped |
Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe under "Garam Masala"). Beat again.
Heat 1 tb butter/oleo in skillet. Pour in egg mixture and cook an omelette 1/4-inch thick. Cut into small serving pieces. Set aside and keep warm.
Salt spinach and cook in a covered saucepan for 5 mins. Grind spinach to a paste.
Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and chilies until onions are golden. Add cumin and tomatoes. Cook a few mins more.
Add 1 cup water and simmer for 10 mins.
Add omelette pieces and heat them through. Stir lightly a few times. Garnish with coriander leaves.
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