Palak Saag with Ginger and Garlic

Wash spinach thoroughly under running water. Shake off excess moisture and roughly chop the leaves. Set aside.

Peel and mince the garlic cloves. Peel the ginger and grate it finely using a microplane or the small side of a grater. Set aside.

Heat olive oil in a large frying pan or karahi over medium heat. When oil shimmers, add cumin seeds and let them sizzle for 30 seconds until fragrant and slightly darker.

Add the diced yellow onion and cook, stirring occasionally, for 5-6 minutes until softened and lightly golden.

Add the minced garlic and grated ginger to the pan. Stir and cook for 1-2 minutes until the raw smell fades and everything smells aromatic.

Sprinkle in the turmeric and salt. Stir quickly to coat the aromatics.

Add the chopped spinach in batches, stirring as you go. The greens will wilt dramatically — keep stirring and adding more until all spinach is in the pan.

Cover the pan and let the spinach steam for 5 minutes. Uncover, stir, and continue cooking uncovered for another 5-7 minutes, letting excess moisture evaporate until the saag reaches a thick, cohesive texture.

Remove from heat and stir in the yogurt, mixing it in gently to create a creamy finish. Squeeze in the juice of half a lemon and fold in the chopped cilantro.

Taste and adjust salt. Serve hot alongside rotis or steamed basmati rice.