This spinach recipe is from ” Indian Food made Easy” by Anjum Anand 2007.
Spinach with Tomatoes (3-4)
Heat the oil in a non stick frying pan then add the cumin seeds and fry for about 20 seconds until aromatic.
Add the pureed tomatoes, coriander, turmeric, chilli powder and garam masala then season to taste.
Cook for about 6-7 minutes until the oil seperates from the tomatoes. Taste to check the tomatoes are cooked.
Add the spinach and cook, stirring, for about 5 minutes until it is well wilted and most of the water has evaporated. Serve immediately.