Omelette Pakaki Curry (Spinach & Tomato Omelette)

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Servings: 4 Difficulty: Advanced
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Aromatic Indian-style curry featuring tender omelette pieces simmered in a rich spinach and tomato gravy.
Omelette Pakaki Curry (Spinach & Tomato Omele recipe image

This comforting Indian breakfast dish combines fluffy omelette pieces with a vibrant, earthy gravy made from fresh spinach, ripe tomatoes, and aromatic spices. The eggs are first cooked and cut into chunks, then gently simmered in a spiced sauce that offers a perfect balance of tangy tomatoes and savory greens. Garam masala, cumin, ginger, and garlic infuse the dish with deep, traditional flavors, while a hint of green chili adds a gentle warmth. It’s a hearty, vegetarian meal that’s perfect for a leisurely weekend brunch or a quick, satisfying weekday start. Serve hot with crusty bread or rice to soak up the delicious sauce.

Omelette Pakaki Curry (Spinach & Tomato Omele recipe image
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Omelette Pakaki Curry (Spinach & Tomato Omelette)

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 547.3

Description

This comforting Indian breakfast dish combines fluffy omelette pieces with a vibrant, earthy gravy made from fresh spinach, ripe tomatoes, and aromatic spices. The eggs are first cooked and cut into chunks, then gently simmered in a spiced sauce that offers a perfect balance of tangy tomatoes and savory greens. Garam masala, cumin, ginger, and garlic infuse the dish with deep, traditional flavors, while a hint of green chili adds a gentle warmth. It's a hearty, vegetarian meal that's perfect for a leisurely weekend brunch or a quick, satisfying weekday start. Serve hot with crusty bread or rice to soak up the delicious sauce.

Ingredients

Directions

  1. Beat the eggs in a bowl until smooth and uniform in color.
  2. Season the eggs with salt and garam masala, then beat again to incorporate.
  3. Heat 1 tablespoon of butter in a non-stick skillet over medium heat.
  4. Pour in the egg mixture and cook until set, forming an omelette about 1/4-inch thick.
  5. Cut the cooked omelette into small bite-sized pieces and set aside, keeping them warm.
  6. Place spinach in a saucepan, sprinkle with a pinch of salt, cover, and cook for 5 minutes until wilted.
  7. Drain any excess liquid and blend or grind the cooked spinach into a smooth paste.
  8. In a separate saucepan, heat 2 tablespoons of butter over medium heat.
  9. Add sliced onions, garlic, ginger, and green chilies, cooking until the onions are golden brown.
  10. Stir in ground cumin and chopped tomatoes, cooking for a few minutes until tomatoes soften.
  11. Add 1 cup of water and bring to a simmer, cooking for 10 minutes to develop the flavors.
  12. Stir the spinach paste into the tomato gravy and simmer for 2 minutes.
  13. Gently fold in the omelette pieces, heating them through for 2-3 minutes.
  14. Garnish with chopped coriander leaves and serve hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 547.3kcal
% Daily Value *
Total Fat 25.8g40%
Saturated Fat 10.2g51%
Cholesterol 490.4mg164%
Sodium 978.5mg41%
Total Carbohydrate 58.9g20%
Dietary Fiber 10.8g44%
Sugars 7.3g
Protein 30.2g61%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: indian, breakfast, omelette, curry, spinach, tomato, eggs, vegetarian, garam masala, cumin, ginger, garlic, onion, chili, coriander, simmered, spicy, comfort food, brunch, easy
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