Indian Spinach with yogurt and spices

This recipe is actually adapted from a recipe for Spinach Paneer. I liked it so much with just the spinach and spices that I felt it could stand alone. It's healthy, flavorful, and great to freeze for a side dish in a pinch.

Ingredients:

11/2 tablespoons vegetable oil, coconut oil, or sesame oil

1 teaspoon turmeric

1/2 teaspoon cayenne

4 cloves garlic, minced

1 medium white or yellow onion, finely chopped

1 teaspoon ginger, peeled and minced.

1 large green serrano, pablano, or other mildly hot chile, finely chopped

1/2 teaspoon garam masala or curry

2 teaspoons ground coriander

1 teaspoon ground cumin

1 package fresh spinach or 1 16 oz. package frozen spinach

salt

1/2 cup plain yogurt, stirred


Whisk together turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil, set aside.

Chop spinach finely, set aside.

Heat a large sautee pan over medium heat until warm, add oil, turmeric, and cayenne mixture.
Add onion, ginger, garlic, and chile. Saute until the onions are translucent and the mixture is softened, about 10 minutes.

Add garam masala, coriander, and cumin. Stir until aromatic, about 5 minutes. Add spinach and stir well, adding a pinch of salt. Take off heat and add the yogurt, stirring so it doesn't curdle.