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Omelette Pakaki Curry (Spinach & Tomato Omelette)

Omelette Pakaki Curry (Spinach & Tomato Omelette) is built on Butter Or Oleo and Water. Scale it up or down for the number of people at the table.

Ingredients

• 1 tbsp
• 2 tbsp
• 1 cup

Method (preview)

1. 1

   Beat eggs until yolks are lemon colored. Add salt to taste and Garam

2. 2

   Masala. (See recipe under “Garam Masala”). Beat again.

3. 3

   Heat 1 tb butter/oleo in skillet.

4. 4

   Pour in egg mixture and cook an omelette 1/4-inch thick.

5. 5

   Cut into small serving pieces.

6. 6

   Set aside and keep warm.

7. 7

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

8. 8

   Heat 2 tb butter/oleo in a saucepan and cook onions, garlic, ginger, and chilies until onions are golden.

9. 9

   Add cumin and tomatoes.

10. 10

    Cook a few mins more.

11. 11

    Add omelette pieces and heat them through. Stir lightly a few times.

12. 12

    Garnish with coriander leaves.