5 Eggs
1 pinch Salt
1 tsp Garam Masala
1 tbsp Butter or oleo
1 lb Spinach, fresh or thawed
2 tbsp Butter or oleo
1 large Onion, sliced
5 Garlic cloves
1 tbsp Ginger, fresh and chopped
2 Green chilies (optional)
1 tsp Cumin, ground
3 Tomatoes, large and chopped
1 cup Water
2 tbsp Coriander leaves, chopped
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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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