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Omelette Pakaki Curry (Spinach and Tomato Omelette)

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy, Eggs Indian Indian, Vegetarian, Cheese/eggs, Main dish 4 Servings

INGREDIENTS

5 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 Garlic cloves
1 tb Ginger, fresh and chopped
2 Green chilies (optional)
1 ts Cumin, ground
3 Tomatoes, large and chopped
1 c Water
2 tb Coriander leaves, chopped

INSTRUCTIONS

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.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/20indian.zip

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