Omelette Pakaki Curry (Spinach And Tomato Omelette) Recipe

Category: Curries
Rating: 5.00
Servings: 4

Ingredients

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

Directions: How to Cook Omelette Pakaki Curry (Spinach And Tomato Omelette)

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.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip

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