Omelette pakaki curry (spinach and tomato omelette)

Yield: 4 Servings

Measure Ingredient
5 \N Eggs
1 pinch Salt
1 teaspoon Garam Masala
1 tablespoon Butter or oleo
1 pounds Spinach, fresh or thawed
2 tablespoons Butter or oleo
1 large Onion, sliced
5 \N Garlic cloves
1 tablespoon Ginger, fresh and chopped
2 \N Green chilies (optional)
1 teaspoon Cumin, ground
3 \N Tomatoes, large and chopped
1 cup Water
2 tablespoons 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 ¼-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.

File

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