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Omelette Pakaki Curry (Spinach and Tomato Omelette)
Omelette Pakaki Curry (Spinach and Tomato Omelette)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Main Dish, Indian
Ingredients List
- 5 Eggs
- 1 pn Salt
- 1 ts Garam Masala
- 1 tb Butter or oleo
- 1 lb Spinach, fresh or thawed
- 2 tb Butter or oleo
- 1 lg Onion, sliced
- 5 Garlic cloves
- 1 tb Ginger, fresh and chopped
- 2 Green chilies (optional)
- 1 ts Cumin, ground
- 3 Tomatoes, large and chopped
- 1 c Water
- 2 tb 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 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.
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.
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