Ingredients

1 can (approx. 15 oz) spinach, drained and rinsed
1 tbsp oil or ghee
½ tsp cumin seeds
1 medium onion, finely chopped
1 tsp minced garlic
1 tsp grated fresh ginger
1-2 green chilies, chopped (optional, to taste)
1 small tomato, diced (optional)
½ tsp turmeric powder
1 tsp garam masala
Salt to taste
¼ cup water or vegetable stock
2 tbsp heavy cream or full-fat coconut milk (optional, for creaminess)
Squeeze of fresh lemon or lime juice (optional, for brightness)

Directions

Drain and rinse the canned spinach well, then set aside. You can leave it chunky or run it through a blender for a smoother texture if desired.

Heat the oil or ghee in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until they begin to brown.

Cook onions, ginger, and garlic: Add the chopped onion, minced garlic, grated ginger, and green chilies (if using). Fry until the onions are soft and light brown.

Stir in the turmeric powder and garam masala and cook for about a minute to release their flavors. If using, add the diced tomato and cook until it softens and becomes mushy.

Combine with spinach: Add the prepared canned spinach and the water or stock to the pan. Stir everything together well.

Bring the mixture to a simmer. Reduce the heat to medium-low, cover, and let it simmer for about 5 minutes to allow the flavors to blend.

For a creamy texture, stir in the heavy cream or coconut milk and heat through for another 2-3 minutes. Season with salt to taste and add a squeeze of fresh lemon or lime juice before serving.