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| 5 | eggs |
| 1 Prise | salt |
| 1 Teelöffel | garam masala |
| 1 Esslöffel | Butter or oleo |
| 1 x ca. 450 g | Spinach, fresh or thawed |
| 2 Esslöffel | Butter or oleo |
| 1 gross | onion sliced |
| 5 | cloves garlic |
| 1 Esslöffel | Ginger, fresh and chopped |
| 2 | Green chilies (optional) |
| 1 Teelöffel | Cumin ground |
| 3 | Tomatoes, large and chopped |
| 1 Tasse | water |
| 2 Esslöffel | Coriander leaves chopped |
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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.
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