Spinach with onions

Ingredients for 4 servings:

• 800 g leaf spinach
• 2 m.-sized onion(s)
• 1 piece(s) ginger, fresh, approx. 3 cm
• 2 garlic cloves
• ¼ tsp cayenne pepper
• 1 tsp cumin, ground
• 1 tsp ground turmeric
• 1 tsp coriander, ground
• Salt
• 125 g cream

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Indian: Mughlai Sag

Thoroughly clean, wash, and drain fresh spinach. Chop finely if desired. Alternatively, thaw frozen spinach, squeeze dry liquid, and chop finely if desired. Peel onions and slice into rings. Peel ginger and garlic cloves and finely chop (in a food processor). Heat oil in a large pan. Add onions and fry over medium heat until browned. Add ginger and garlic and sauté for about 1/2 minute. Add cayenne pepper, cumin, turmeric, and coriander and fry over high heat for about 1 minute. Add the spinach and let it wilt. Add plenty of salt and the cream. Cover and simmer over medium heat for 5-10 minutes. Caution: The spinach must not overcook; it should retain its green color. Serve with flatbread or basmati rice.