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.