Ingredients
1 or 2 bunches of spinach (about 500g [1lb] after removing stalks)
2 tablespoons ghee
2 tablespoons oil
2 large onions, finely sliced
2 cloves garlic, finely chopped
1 teaspoon finely grated fresh ginger
1 teaspoon cummin seeds
½ teaspoon black cummin seeds, optional
½ teaspoon ground cummin
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon chilli powder, optional
1 teaspoon salt, or to taste


Method
Wash spinach well in several changes of water and remove tough stalks. Heat ghee and oil in a large saucepan and fry the onion until golden, then add garlic and ginger and fry, stirring, for a further minute or two. Add seeds, ground spices and salt and mix well, then turn in the spinach with only the water that remains on the leaves after washing. Toss in the spicy mixture, then turn heat very low and cook uncovered, stirring frequently, until the spinach is cooked. It may be necessary to add a little more water to prevent spinach sticking to pan. Serve with rice, chapatis or other Indian breads.