Omelette Pakaki Curry (Spinach & Tomato Omele Recipe

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Omelette Pakaki Curry (Spinach & Tomato Omele Ingredients

5 each eggs
1 pinch salt
1 tsp garam masala
1 tbsp butter or oleo
1 lb spinach, fresh or thawed
2 tbsp butter or oleo
1 large onion, sliced
5 each garlic cloves
1 tbsp ginger, fresh and chopped
2 each green chilies (optional)
1 tsp cumin, ground
3 each tomatoes, large and chopped
1 cup water
2 tbsp coriander leaves, chopped

A Recipe for
Omelette Pakaki Curry (Spinach & Tomato Omele

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Omelette Pakaki Curry (Spinach & Tomato Omele

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Omelette Pakaki Curry (Spinach & Tomato Omele 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.

Serves: 4

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Omelette Pakaki Curry (Spinach & Tomato Omele Recipe from the Recipes-To-go.com Egg Recipe Cookbook

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