Spinach Leaves with Onions
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g spinach, fresh or
- 600 g spinach leaves, frozen
- 2 medium onion (s)
- Ginger, fresher, approx. 3 cm
- 2 cloves garlic
- 4 tablespoon clarified butter or ghee
- 0.25 teaspoon ¼ chili powder
- 1 teaspoon ground cumin
- 1 teaspoon turmeric, ground
- 1 teaspoon coriander, ground
- 125 g cream
- salt
Print Recipe
Pin Recipe Instructions
- Clean, wash and drain the spinach; or let thaw and squeeze out lightly. Peel the onions and cut into thin rings. Peel the ginger and grate finely. Peel the garlic and press into the ginger through the press.
- Heat the ghee in a pan. Add onions and fry until dark brown over medium heat. Add the ginger and garlic and fry for about 1/2 minute. Add the chilli powder, cumin, turmeric and coriander and roast over a high heat for about 1 minute. Add the spinach in portions. Salt well. Cover and simmer over medium heat for about 15 minutes. Finally stir in the cream carefully.
- Tip: Tastes great with ribbon noodles. It is then somehow not really Indian anymore - but good.
- Variation: Instead of 800g spinach, you can also use 400g spinach and 400g kale. The preparation is the same.
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