Indian Spinach with Tomatoes

1. Wash spinach; shake dry and stem. Slice into 1-inch strips.

2. Heat ghee in a large saucepan over medium-low heat. Add onions and garlic and cook until golden and soft, 5 to 7 minutes. Reduce heat to low.

3. Add ginger paste and toss gently to incorporate. Stir in chile powder, turmeric, garam masala, coriander seeds, peppers, salt, coriander, and cumin. Cook until fragrant, about 1 minute.

4. Add spinach and coat well; add tomatoes with 1/2 of their juice. Bring mixture to a rapid boil. Reduce heat and simmer until the spinach and tomatoes have cooked down, 5 to 10 minutes.

Cook's Notes:

If the spinach starts to stick while cooking, add a little extra water or tomato juice to the mixture.

It can be 100% vegan just by replacing the ghee with 3 teaspoons vegetable oil.