Spicy spinach cream

1.6 kg of fresh spinach
1 tbsp. tablespoon unsalted butter
4 crushed garlic cloves
4 tbsp. minced green pen shallots
2 cups cream high fat
1 tsp. Fennel seeds
1/2 tsp. Garam masala
1/2 tsp. Salt
A pinch of ground cayenne pepper

How to cook:
Spinach go, wash, dry and large pick-handed. In a frying pan with a thick bottom to melt the butter, add garlic, shallots and sweat until transparent.
Whip the cream with salt. By passaged onions and garlic spinach and add the whipped cream mixture and put the stew on low heat for about 20 minutes, without boiling and stirring constantly.
When Spinach mass is smooth, soft and almost absorbs the cream, season it with spices. For this we first need to fry the fennel seeds in a small, well-heated frying pan until light browning, shaking them to be browned evenly.
Add fennel prepared with cayenne pepper and garam masala in a spinach cream for 1-2 minutes until cooked, mix well. If desired serve with boiled rice.
Spicy spinach cream is ready!

Bon Appetit!

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