Ingredients

2-3 bunches fresh/300g bag spinach leaves
1 tomato, chopped
1 tbsp sunflower/vegetable oil
¼ tsp mustard seeds
½ tsp cumin seeds
Pinch asafoetida (optional)
¼ tsp turmeric powder
½ tsp chilli powder
2 tsp ground coriander
¾ tsp salt
¾ tsp sugar

Method

Chop and thoroughly wash the spinach. Add oil to a pan and heat, then add mustard seeds and cumin seeds. Wait until they sizzle and pop then add asafoetida if using and then the spinach.

Add the turmeric, chilli powder, ground coriander, salt and sugar, then add the tomato and cook on a medium heat with the lid half on for about 18-20 minutes.

Stir halfway through and taste. Adjust seasoning. If you think there is too much salt I add a pinch of jaggery (goor), which is unrefined sugar. Or just add some sugar.

Serve with rice, yoghurt, rotli or anything you desire.