Palungo ko saag (saag d'épinards népalais)

Instructions

1. Wash the spinach, then blanch it for 2 minutes in boiling water. Drain it and roughly blend it.
2. Heat the oil, then toast the cumin seeds for 30 seconds.
3. Add the sliced onion and let it brown for 6 minutes, then stir in the garlic and ginger.
4. Add the diced tomato and let it melt down for 3 minutes.
5. Stir in the blended spinach, turmeric, garam masala and salt, then let it simmer for 8 minutes.
6. Off the heat, add the crème fraîche, adjust the seasoning and serve with rice.