Instructions: Beat eggs until yolks are lemon colored. Add salt to taste and Garam Masala. Beat again.

Heat 1 tb ghee in a fry pan.

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 ghee 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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