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Measurements

Omelette Pakaki Curry - Spinach & Tomato Omelette

Yield: 4 servings

5 ea Eggs
1 pn Salt
1 ts Garam Masala
1 tb Butter or oleo
1 lb Spinach, fresh or thawed
2 tb Butter or oleo
1 lg Onion, sliced
5 ea Garlic cloves
1 tb Ginger, fresh and chopped
2 ea Green chilies (optional)
1 ts Cumin, ground
3 ea Tomatoes, large and chopped
1 c Water
2 tb Coriander leaves, chopped

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.


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