Omelet Pakaki Curry (Spinach and Tomato Omelet)

Course : Curry
Serves: 4
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5 large eggs
1 dash 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 cloves garlic
1 tablespoon ginger -- fresh and chopped
2 medium green chiles -- (optional)
1 teaspoon cumin -- ground
3 medium tomatoes -- large and chopped
1 cup water
2 tablespoons coriander leaves -- chopped

Preparation / Directions:

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.

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