Recipe - Omelette Pakaki Curry (Spinach And Tomato Omelette)

5 Eggs
1 pn Salt
1 teaspoon Garam Masala
1 tablespoon Butter or oleo
1 pound Spinach, fresh or thawed
2 tablespoon Butter or oleo
1 lg Onion, cut or sliced up
5 Garlic cloves
1 tablespoon Ginger, fresh and chopped
2 Green chilies (optional)
1 teaspoon Cumin, ground
3 Tomatoes, large and chopped
1 cup Water
2 tablespoon 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 tablespoon butter/oleo in skillet. Pour in egg mixture and cook an
omelette 1/4inch 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 tablespoon 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