Omelette Pakaki Curry (spinach & Tomato Omele Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
5 each: Eggs,
1 pinch: Salt,
1 tsp: Garam Masala,
1 tbsp: Butter or oleo,
1 lbs: 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
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.
Source from luhu.jp
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.
Source from luhu.jp