Spicy Indian spinach

Category: Vegetable and fruit dishes
Kitchen: indian
Spicy Indian spinach

Ingredients

Frozen spinach 1 pack / 0.5kg
Bulb 1 PC
Fresh ginger 2 tsp
Garlic 2 teeth
Ground coriander 0.5 tsp
Ground cumin 0.5 sec. spoons
hot ground red pepper 1/8 teaspoon
Heavy cream 60 ml
Salt
Butter for frying 20-30gr

Cooking method

  • Fry finely chopped onions in butter until transparent, add finely chopped garlic, grated ginger, coriander, cumin and red pepper, salt, fry, stirring occasionally, for another 1-2 minutes.
  • Then put frozen spinach in a frying pan (you can defrost it beforehand, but I didn't have time), cover and simmer until the mass becomes homogeneous (spinach does not defrost), pour in the cream and boil for 2-3 minutes.
  • Spinach cooked in this way is just great for fish and boiled potatoes, and in general, very tasty!
  • Spicy Indian spinach

Note

recipe with cooking

Stern
Tanechka, although the dish is Indian, it is absolutely German and deliciously delicious!
celfh
Quote: Stеrn

and outrageously delicious!
Yes, Stella, we ate it with great pleasure
lega
Tanya bought spinach yesterday, wanted to cook it according to your recipe, but it turned out that I did not have fresh ginger. And not even dried. There is only in the composition of the Chinese seasoning, but in addition to ginger there is also dill, star anise, cloves and cinnamon ... If I put it down, I ruin the taste? I have never tried this seasoning, I don’t know whether I like it or not? Or God bless him with ginger?

There are also candied ginger slices, I scrubbed a little sugar and ground it in a coffee grinder. Will it go or what?
Cook

Tanyush, and if you replace the cream with sour cream? No cream. Today I bought spinach in Ashina. As I knew.
lega
Oh, and I already did ... I don't even know what I did
I looked at the photo a monotonous mass, but my spinach turned out to be balls ... Well, I used it with a blender ... I tried it - I overdid it with salt, began to add more cream ... Well, as a result, such a green sauce of an incomprehensible taste ... I will try to water it all ...

Samples were taken. We can say that it turned out delicious, albeit a little differently. There was a friend, so she asked for more. Dragged the plus sign.
Here I have another pack of round spinach. When is it better to cut these leaves so that they do not grind in a blender? Straight frozen try? Or try a little boil first?

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