👨‍🍳 作り方

1. 1

   Heat oil or butter in a saucepan over medium heat. Add the sliced onion and sauté until translucent and fragrant.

   💡 プロのコツ: Using butter adds a richer flavor profile.
2. 2

   Add the minced garlic and slit green chilies. Cook for another 1-2 minutes until aromatic.

   💡 プロのコツ: Control the spice level by adjusting the number of chilies and removing seeds if desired.
3. 3

   Add the chopped spinach to the pan. Stir until it begins to wilt.

   💡 プロのコツ: Spinach wilts down significantly, so don't be alarmed by the initial volume.
4. 4

   Pour in the water and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for about 5 minutes, or until the spinach is tender.

   💡 プロのコツ: Cooking spinach briefly helps retain its vibrant color and nutrients.
5. 5

   Stir in the grated cheese and salt. Continue to cook, stirring gently, until the cheese melts and forms a creamy sauce that coats the spinach.

   💡 プロのコツ: If using feta, it might retain some texture. Processed cheese melts more smoothly.
6. 6

   Simmer for an additional 1-2 minutes to allow flavors to meld. Serve hot, traditionally with Bhutanese red rice.

   💡 プロのコツ: This dish is best enjoyed immediately after preparation.