1 pinch salt
1 teaspoon garam masala
1 tablespoon ghee
1 lb spinach, fresh or thawed
2 tablespoon ghee
1 large onion, sliced
5 garlic cloves
1 tablespoon ginger, fresh and chopped
2 green chilies (leave out if neccess; ary)
1 teaspoon ground cumin
3 large tomatoes, chopped
1 cup water
2 tablespoon coriander leaves, chopped
Directions: How to Cook Spicy Spinach And Tomato Omelette
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.
Recent comments and reviews for this recipe:
| NB writes:|
Forgot to mention about the SPINACH.......... What happens to that after being pasted?
Posted on 15 Jun 2008, 07:18 ET
| subhash writes:|
nice 1 . i gonna try tis in cuming weekend
Posted on 16 Dec 2010, 12:33 ET
| leila writes:|
I suppose the spinach is stirred in after adding the tomatos. I am just using common sense here! Correct me if I'm wrong.
Posted on 30 Mar 2011, 04:31 ET
Add your comment: