Omelette pakaki curry (spinach and tomato omelette)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | 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 | Garlic cloves | |
| 1 | tablespoon | Ginger, fresh and chopped |
| 2 | Green chilies (optional) | |
| 1 | teaspoon | Cumin, ground |
| 3 | Tomatoes, large and chopped | |
| 1 | cup | Water |
| 2 | tablespoons | Coriander leaves, chopped |
Directions
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.
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