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.
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