This is an elegant, simple, quick and nutritious dish made with a classic combination of eggs and spinach. Serve this with plain steamed Basmati rice or Indian roti (Chapati).
Serves 4 to 6
For the spinach sauce
500g fresh spinach (Palak), stemmed and washed
5 to 8 fresh green chillies, stemmed and coarsely chopped
2 tablespoons vegetable oil
8 to 10 garlic cloves, peeled and finely chopped
¾ teaspoon ground roasted cumin seeds
1 medium tomato, finely chopped
1½ teaspoons salt
¼ cup/65ml low-fat whipping cream
For the omelette
2 small onions, finely chopped
2 fresh green chilli peppers, finely chopped
½ teaspoon salt
Vegetable oil for frying omelette
1. Make the spinach sauce: Bring about 8 cups/2L water to a rapid boil in a saucepan. Stir in 1 teaspoon of the salt. Add the spinach, cover and cook for 3 minutes. Remove from the heat and drain in a colander. Let cool to room temperature. Using an electric blender, make a smooth puree of the spinach and green chillies.
2. Heat the oil in a pan over medium-low heat. Add the garlic cloves and stir until fragrant and golden. Add the tomato, stir to combine, cover and cook for 3 to 5 minutes until soft and the oil pools around the sides of the pan.
3. Stir in the ground cumin seeds. Add the spinach puree with additional ¼ cup/65ml water and the remaining salt. Bring to a boil. Stir in the cream. Taste and add more salt if necessary. Remove from the heat and transfer to a serving dish.
4. To make the omelette, combine all the ingredients for the omelette, except the oil, in a mixing bowl. Heat an 8-inch/20-cm pan over medium-low heat. Smear it with a little oil. When the pan is hot, pour half of the egg mixture and swirl the pan around so to spread the egg mixture evenly on the pan. Cook until it is set. Remove from the pan, and roll into a cylinder. Repeat with the remaining egg mixture.
5. Cut the omelette rolls into 1-inch/2.5-cm thick slices. Arrange the slices on the spinach sauce and serve immediately.