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The ingredients needed to prepare Spinach Omelette Curry:
- Use For Curry:
- Get 200 gms spinach
- Use 1 medium size onion
- Get 2 tsp tomato puree/ paste
- Get 1 tsp garlic paste
- Use 5-6 green chilies
- Get 1/2 tsp cumin seeds
- Get 3 cloves
- You need 4-5 black peppercorns
- Prepare 1 inch cinnamon stick
- Get 2 cardamoms
- You need 1/2 tsp garam masala powder
- Get 1 tsp kasuri methi
- Provide 1 tsp ghee
- Prepare to taste Salt
- Get As required Oil
- You need As required Water
- Provide For Omellete:
- Provide 3 eggs
- Provide 1 small onion
- Prepare 1 green chilli
- You need 1 small boiled potato (optional)
- Use 1/2 tsp black pepper powder
- Take 1/4 tsp turmeric powder
- Take 1/4 tsp baking powder (optional)
- Use to taste Salt
- Take As required Oil
Steps to make Spinach Omelette Curry:
- In a mixing bowl crack 3 eggs, add thinely sliced onion, green chilli, turmeric powder, black pepper powder, little salt, boiled & mashed potato (optional), baking powder (optional). Whisk it well, heat oil in a pan, pour the egg mixture, cover and cook one side for 5-7 mins on a low flame, carefully flip and cook other side for another 5-7 mins.
- Once the omellete cools down cut them into desired shape. Keep it aside.
- Blanch in hot water one medium size of roughly chopped onion for 3-4 mins, keep it aside. Wash the spinach leaves/ palak and blanch in hot water for 2 mins. Immediately take out the spinach leaves and dunk them in cold water (so as to retain the green colour).
- Once both the onion and spinach cools down, make a smooth paste of it by adding the green chilies.
- Now heat some oil in a pan, add cumin seeds, cloves, cardamoms, cinnamon & black peppercorns, fry it for few seconds, add the garlic paste and cook for 2 mins.
- Now add the palak paste, add salt, cook it for 3-4 mins, add tomato puree/ paste and cook it for another 2-3 minutes.
- Next add water for the gravy, on a high flame cook it until you get one boil, add the omellete pieces, gently mix them, cover and cook it on a medium flame for next 4-5 minutes or until the gravy reaches your desired consistency.
- Once it's almost done, add garam masala powder, some kasuri methi and ghee, gently mix it well. Switch off the flame and allow it rest for 2 minutes and it's done, serve it with hit rice or roti.
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