1kg baby spinach, washed and coarsely chopped
2 big onions, finely diced
1 tbsp ginger paste
1 tbsp ginger, diced
1 dried chilli, finely diced (optional)
1 green chilli, finely diced
1 sprig curry leaves, finely sliced
1/2 cup water, add more if required
1/2 tsp roasted or plain cumin powder
1/2 tsp roasted or plain fennel powder
1/2 tsp roasted coriander powder
1 tsp black pepper, crushed
Heat oil in a pot over low flame and fry the onions, ginger, garlic, dried and fresh chilli and the curry leaves.
When the onions have wilted, add the spinach, salt, cumin, fennel and coriander powder and water, and let it cook, stirring occasionally.
When the spinach is completely cooked and almost dry, remove from heat and whisk or stir vigorously to form a smooth thick creamy consistency.
Sprinkle with crushed black pepper just before serving.
Note: You can add butter or ghee instead of oil to sauté your ingredients. You will be surprised with the results. The taste is totally different.
You can also add cream, full or low fat for a richer taste.