This spicy creamed spinach dish is almost always on the menu whenever we do a big Indian feast.  It goes especially well with lamb.  I also like making it with Swiss Chard.

Ingredients:
1 medium onion, chopped
6 cloves garlic, minced
1 good sized knob of fresh ginger, minced (a couple of Tablespoons worth)
1 tsp ground coriander
1/2 tsp tumeric
1/4 to 1/2 tsp cayenne pepper
2 Tbsp Ghee (or canola oil)
1 lb. fresh spinach, coarsely chopped
1/2 cup water (more or less)
2 tsp. salt
1 cup yogurt
1/4 cup heavy cream

Directions:
Sautee onions in ghee or oil until translucent.  Add garlic, ginger and spices and sautee for another 2-3 minutes.

Add spinach, water and salt and simmer for 5-10 minutes over low heat.  Remove to a food processor and puree.

Return puree to pan, add a little more water if necessary, and simmer for another 5-10 minutes.

Stir in yogurt and return to a brief simmer - DO NOT BOIL.  Remove from heat, stir in cream.  Season to taste and serve.