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.