Omelette Pakaki Curry (Spinach & Tomato Omelette) Recipe
Ingredients:
2 Tbsps of coriander (leaves); chopped
3 pcs of tomatoes (large); minced
1 c of water
1 tsp of cumin powder
2 pcs of chiles (green)
1 Tbsp of ginger (fresh); diced
5 cloves of garlic
1 pc of onion (large); sliced
2 Tbsps of butter
1 lb of spinach (fresh)
1 Tbsp of butter
1 tsp of garam masala
1/2 tsp of salt
5 whole eggs
Instructions:
Whisk eggs ’till vibrant yellow in color. Season with salt then add the garam masala. Melt one tablespoon of butter then decant the egg and fry.
When omelette is cooked, slice to slivers then set it aside but keep it warm. Afterwards, season the spinach with salt then boil for five minutes. Transfer spinach into a blender and blitz to become a smooth paste.
Melt two tablespoons of butter then saute the onions, ginger, chilies and garlic until the onions turn nicely gold in color. Add tomatoes and cumin then add one cup of water. Simmer ten minutes.
Mix in the sliced omelettes until heated through. Garnish using coriander before serving.
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