| 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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