Omelette Pakaki Curry (Spinach & Tomato Omelette)
cheese, indian, main dish, vegetarian
5 eggs
1 pinch salt
1 teaspoon garam masala
1 tablespoon butter or oleo
1 lb spinach, fresh or thawed
2 tablespoon 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 tablespoon 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.
Yield: 4 servings