Indian

ingredients:
1 inch cube of ginger, peeled and finely chopped
3-6 cloves garlic, peeled and finely chopped
1/2-1 fresh hot green chili, roughly sliced
salt (to taste)
1/4 tsp garam masala
1/8 tsp cayenne pepper (optional)
6 Tbs veg oil
1 1/2 pounds spinach, washed and finely chpped
3 Tbs heavy cream (or soya cream or
1 block/pkg of paneer cheese 200-300 grams (or tofu) cut into 1 inch cubes

instructions
1) blend or foodprocess ginger, garlic and hot pepper with about a quarter cup of water (to make a puree texture)
2) heat oil in non-stick pan and fry paneer or tofu (you can skip this frying step and go to the next step for less fat) until a little golden on all sides; drain on paper towels
3) sprinkle the paneer (tofu) with garam masala (liberally) and cayenne
4) put the paste (ginger stuff) into large pan on medium flame with oil (wok or something that can hold the spinach), stir a bit then add spinach and some salt; let simmer for 15 minutes (if water from cleaning spinach evaporates, add a bit more to keep cooking
5) add paneer (or tofu) and cream (or soya cream), stir and simmer for another 10 minutes (stirring a couple of times)

Notes: the frying of the paneer (tofu) is messy but does add flavor and allows the garam masala to absorb into the paneer. You can be generous with the garam masala because it is not hot, just great flavor. This whole thing takes about 5 minutes of prep and then cooking time, and is so great with rice and maybe something else, like chicken or fish or just another vegetable if you are vegetarian like me.