2  tablespoon ghee (clarified butter) / butter 
4  dry red chillies 
1  tablespoon finely chopped ginger
2  green chillies slit 
600  grams (about 24  oz.) tender spinach washed and finely 
chopped 
1  teaspoon sugar 
salt to taste 
2  tablespoon cream 
finely chopped fresh coriander to garnish (optional) 

Heat the clarified butter in a heavy-based pan. Add the whole 
dry red chillies and fry till they darken. Add the ginger and 
fry till it is light brown. Add the green chillies and fry 
briefly. 

Add the chopped spinach, sugar, salt and mix well on high heat. 
Cook without covering on medium-high heat stirring frequently 
for about 20  minutes or till the spinach is cooked and dry. 
Mix in the cream. 

Garnish with chopped fresh coriander (optional).