SAAG (Indian sauteed spinach with chiles, cumin and garam masala, for four)

2 tablespoons vegetable oil

1 teaspoon cumin seeds

1 teaspoon minced garlic

2 green chiles, seeded and minced, or ¼ teaspoon cayenne pepper

2 pounds baby spinach, washed well under cold running water and spun dry

½ teaspoon ground ginger

salt to taste

¾ teapoon garam masala

1. Heat vegetable oil in a large heavy skillet over moderate heat until hot but not smoking and add cumin seeds. When the cumin turns dark (about 10 seconds), add garlic and green chiles or cayenne pepper. Stir rapidly for a moment or two. Add spinach by the handful, stirring, and cook until just wilted and bright green, 2 to 3 minutes. Sprinkle with ground ginger and salt to taste. Stir well to mix. Stir in garam masala, turn off the heat and serve immediately.

adapted from Julie Sahni, Classic Indian Cooking