Recipe found on Sunset Magazine's website 

Serves 4


1/2 tsp Cayenne

1/2 tsp Garam Masala

1/8 tsp ground Cardamom

2 lbs Spinach leaves, chopped

1 cup plain Greek Yogurt

1 tsp Kosher Salt

In a 5 to 8 qt pot, cook onion in oil over medium heat until softened, about 10 minutes.  Add garlic and cook 2 minutes.  Add ginger and spices and cook until fragrant, about 1 minute.  Working in batches, stir in spinach and cook until wilted, about 5 minutes.  Remove from heat and stir in yogurt and salt.  Serve with steamed basmati rice and warm naan.