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
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
Please enjoy this Omelette Pakaki Curry (Spinach & Tomato Omele Recipe brought to you by Recipes To Go
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Food Quotes:
Cooking is like love. It should be entered into with abandon or not at all.
Harriet Van Horne
This recipe is certainly silly. It says to separate two eggs, but it doesn't say how far to separate them.
Gracie Allen
Vanity is the food of fools.
Anonymous
