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Omelet Pakaki Curry (Spinach and Tomato Omelet)

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B1, B2, B3, B12, H, C, D, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 5 eggs

  3. 1 pinch salt

  4. 1 teaspoon garam masala

  5. 1 tablespoon butter or oleo

  6. 1 pound spinach -- fresh or thawed

  7. 2 tablespoons butter or oleo

  8. 1 large onion -- sliced

  9. 5 garlic cloves

  10. 1 tablespoon ginger -- fresh and chopped

  11. 2 green chiles --

  12. 1 teaspoon cumin -- ground

  13. 3 tomatoes -- large and chopped

  14. 1 cup water

  15. 2 tablespoons coriander leaves -- chopped

Instructions Jump to Ingredients ↑

  1. Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe under "Garam Masala"). Beat again.

  2. Heat 1 Tbsp. butter/oleo in skillet. Pour in egg mixture and cook an omelet 1/4-inch thick. Cut into small serving pieces. Set aside and keep warm.

  3. Salt spinach and cook in a covered saucepan for 5 minutes. Grind spinach to a paste.

  4. Heat 2 tbsp. butter/oleo in a saucepan and cook onions, garlic, ginger, and chiles until onions are golden. Add cumin and tomatoes. Cook a few minutes more.

  5. Add 1 cup water and simmer for 10 minutes.

  6. Add omelet pieces and heat them through. Stir lightly a few times. Garnish with coriander leaves.

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