|Spinach||1 1⁄2 Kilogram (3lb 5 oz)|
|Garlic||3 Clove (15 gm)|
|Ginger root/3/4 teaspoon ground ginger||1 Small|
|Ground coriander||1⁄4 Teaspoon|
|Creme fraiche||85 Gram (3 oz)|
Remove the stalks from spinach, then wash it thoroughly in plenty of cold water. Squeeze the spinach dry, place on a chopping board and chop roughly with a knife.
Peel and slice the onions and peel and crush the garlic. Peel the piece of ginger and grate it into bowl.
Heat the oil and the butter in a large frying pan. Add the onions and cook until lightly browned. Add the garlic and the ginger and cook for a further minute, stirring the mixture constantly.
Add the turmeric, the coriander and the cumin and cook for another minute until the spices begin to release their aroma.
Increase the heat a little and add handfuls of spinach, leaving the spinach to wilt slightly before adding more. Season with salt and pepper, cover and simmer over a low heat for about 15 minutes. Stir in the creme fraise and serve. You can serve the spinach with some tandooti chicken or fish, accompanied by hot naan or chapatis.