Ingredients

• 100ml sunflower oil
• 2 tsp fenugreek seeds (see tips)
• ½ tsp asafoetida (see know-how)
• 6 garlic cloves, cut into 2mm slices
• 1kg spinach, washed, cut into 1cm strips and left to dry overnight, if you like, see tip
• 2 medium onions, halved and sliced into 5mm strips
• 2 tsp salt
• 1 tsp ground turmeric
• 3 tsp ground coriander
• 1 tsp ground cumin
• 1½ tsp medium red chilli powder

Method

1. Heat the oil in your largest heavy-based pan with a lid for 2 minutes over a medium heat. Add the fenugreek seeds and stir through the warm oil for a few seconds. Stir in the asafoetida and garlic, then fry until the garlic starts to brown (about 30 seconds).
2. Add half the spinach, cover and cook for 3 minutes. Add the onions and emaining spinach, stir gently, then cover again and cook for 5-6 minutes until totally wilted.
3. Mix everything together, then add the salt, turmeric, coriander, cumin and chilli powder, gently stirring it in, and cook uncovered for 4 minutes. Taste and season, then serve immediately.