Instructions: Heat oil in saucepan and saute chopped onion until light brown. Add cumin seed, cardamom, cinnamon stick, bay leaves, cloves, ginger, garlic, sliced tomato and black pepper and saute about 30 seconds.

Add chopped spinach and saute, stirring until it begins to change color. When it goes dark green, it means it is about half cooked and still remains crunchy.

Add salt, cumin, turmeric, coriander powder and garam masala. Mix well with spinach while it is sauteeing.

Add cream, tomato puree, and cilantro Cook it well, stirring so it doesnt scorch. When cream boils, cook another 1 1/2 minutes over high heat.

Serves 4.

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