Omelette Pakaki Curry (Spinach & Tomato Omelette)

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.

Cooking Method: Stewing

Cuisine: Indian

Courses: Breakfast

Difficulty: Advanced

Servings: 4

Calories: 547.3

Dietary: Gluten-free, Vegetarian

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

5 ea Eggs
1 pn Salt
1 teaspoon Garam Masala
1 tablespoon Butter or oleo
1 pound Spinach, fresh or thawed
2 tablespoon Butter or oleo
1 lg Onion, sliced
5 ea Garlic cloves
1 tablespoon Ginger, fresh and chopped
2 ea Green chilies (optional)
1 teaspoon Cumin, ground
3 ea Tomatoes, large and chopped
1 cup Water
2 tablespoon Coriander leaves, chopped

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

Read it online: https://www.chefs-mate.com/recipe/omelette-pakaki-curry-spinach-tomato-omele/