Indian Spinach Dish with Tomatoes

Step 1

Start by washing the spinach well, then give it a good shake to dry and remove the stems. Tear or slice the leaves into about 1-inch pieces. Heat some ghee in a large pan over medium-low heat. Add the onions and garlic, cooking them gently until they turn golden and soft, which should take around 5 to 7 minutes. Turn the heat down to low, then stir in the ginger paste. Toss everything together to mix it well. Sprinkle in the chili powder, turmeric, garam masala, coriander seeds, peppers, salt, ground coriander, and cumin. Let the spices cook for about a minute until you can really smell their aroma. Add the spinach to the pan and stir it around so it gets coated in the spices. Pour in the tomatoes along with half of their juice, then turn the heat up to bring the mixture to a quick boil. Once boiling, lower the heat and let it simmer gently for 5 to 10 minutes, until the spinach and tomatoes have broken down and melded together nicely.