Title: Omelette pakaki curry (spinach & tomato omele
 Categories: Indian, Vegetarian, Cheese/eggs, Main dish
      Yield: 4 Servings
 
      5 ea Eggs
      1 pn Salt
      1 ts Garam Masala
      1 tb Butter or oleo
      1 lb Spinach, fresh or thawed
      2 tb Butter or oleo
      1 lg Onion, sliced
      5 ea Garlic cloves
      1 tb Ginger, fresh and chopped
      2 ea Green chilies (optional)
      1 ts Cumin, ground
      3 ea Tomatoes, large and chopped
      1 c  Water
      2 tb 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 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.