| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Indian |
Indian, Cheese, Eggs |
4 |
Servings |
INGREDIENTS
| 5 |
|
Eggs |
| 1 |
pn |
Salt |
| 1 |
ts |
Garam Masala |
| 1 |
tb |
Ghee |
| 1 |
lb |
Spinach, fresh or thawed |
| 2 |
tb |
Ghee |
| 1 |
lg |
Onion, sliced |
| 5 |
|
Garlic cloves |
| 1 |
tb |
Ginger, fresh and chopped |
| 2 |
|
Green chilies (leave out if neccessary) |
| 1 |
ts |
Ground Cumin |
| 3 |
|
Large Tomatoes, chopped |
| 1 |
c |
Water |
| 2 |
tb |
Coriander leaves, chopped |
INSTRUCTIONS
Beat eggs until yolks are lemon colored. Add salt to taste and Garam
Masala. Beat again.
Heat 1 tb ghee in a fry pan.
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 ghee 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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Imran C."
<imranc@onthenet.com.au> on Apr 10, 1997
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