First melt 1 Tbsp butter in a pan. Add the baby spinach to the pan and saute for 2-3 mins until the leaves are wilted and all the water has evaporated. Transfer to a plate and keep aside.
In the same pan, melt 2 Tbsp butter. Add the all purpose flour, mix well and cook until it starts turning slightly golden brown in color. Add the onion, garlic and give a nice stir and cook for another 30 secs.
Add the milk and mix well. Now add the cream and mix well until eveything is combined into a smooth paste without any lumps.
Add the salt, pepper, nutmeg powder and give a quick stir. Cook until it thickens. If you immerse the back of the ladle into the sauce and draw a line on the ladle, the line should stay. That is the right consistency.
Add the sauteed spinach to the sauce and mix well. Turn off the flame. Add the parmesan cheese and mix well.
Transfer to a serving bowl and enjoy warm.
Notes | FAQ
- Adjust the quantity of all other ingredients based on the quantity of baby spinach. - Fresh cream is purely optional. You can instead use more milk. - You can use this as a side or dip. Adjust the consistency of the sauce according to your needs. - Yellow onion works well for this recipe.