Moghlai Spinach with Browned Shallots

10 cups baby spinach – washed (or, regular spinach chopped)
1 tbsp oil
1-2 red chile pepper
1 shallot, sliced thinly
1/2 tsp salt
1/2 tsp sugar
1/2 tsp garam masala
4 tbsp heavy cream

In a frying pan over medium-high heat, saute the red chile pepper(s) in the oil until it darkens. Add shallots, and saute until well browned. Add spinach, and cool until wilted, just a few minutes. Add salt, sugar, garam masala, and cream, and cook for another 3-5 minutes. Serve hot.

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