Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5                    eggs
   1      pinch         salt
   1      teaspoon      garam masala
   1      tablespoon    butter or oleo
   1      pound         spinach -- fresh or thawed
   2      tablespoons   butter or oleo
   1      large         onion -- sliced
   5                    garlic cloves
   1      tablespoon    ginger -- fresh and chopped
   2                    green chiles -- (optional)
   1      teaspoon      cumin -- ground
   3                    tomatoes -- large and chopped
   1      cup           water
   2      tablespoons   coriander leaves -- chopped

Preparation:

Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. (See recipe under "Garam Masala"). Beat again. Heat 1 Tbsp. butter/oleo in skillet. Pour in egg mixture and cook an omelet 1/4-inch thick. Cut into small serving pieces. Set aside and keep warm. Salt spinach and cook in a covered saucepan for 5 minutes. Grind spinach to a paste. Heat 2 tbsp. butter/oleo in a saucepan and cook onions, garlic, ginger, and chiles until onions are golden. Add cumin and tomatoes. Cook a few minutes more. Add 1 cup water and simmer for 10 minutes. Add omelet pieces and heat them through. Stir lightly a few times. Garnish with coriander leaves.