Passage to India Creamed Spinach

I am certain this recipe has a more colorful name! Adjust the amount of spices according to taste, if desired. Great over basmati rice or whole wheat fettucini noodles. From All American Vegetarian Cookbook.

• Ready In: 12 mins
• Serves: 6

Ingredients

• 2  lbs  baby spinach leaves, rinsed and dried
• 2  teaspoons  vegetable oil
• 1⁄2 cup yellow onion, diced small
• 2  teaspoons  minced fresh ginger
• 1⁄2 cup tomatoes, seeded and chopped
• 1⁄4 cup plain yogurt
• 2  tablespoons water or 2  tablespoons broth
• 1⁄2 teaspoon turmeric
• 1⁄4 teaspoon cracked black pepper
• 1⁄4 teaspoon ground cinnamon
• 1⁄2 teaspoon ground cumin
• 1⁄4 teaspoon salt, to taste
• 1⁄3  green  jalapenos, finely minced (depends on how hot you want the dish) or 1⁄4 teaspoon  hot pepper sauce (depends on how hot you want the dish)

Directions

1. NOTE: Make sure the spinach is very fresh! No slimy leaves!
2. Add the spinach to a large pot with a little bit of water (about 1 tablespoon) and cook, uncovered over medium heat, stirring frequently.
3. Cook spinach *just* until it starts to darken and slightly wilt. Drain and set aside.
4. Heat the oil in a saucepan and saute the onion over medium-high heat, stirring frequently, until the onion starts to brown.
5. Stir in the fresh ginger, tomatoes, plain yogurt, water (or broth) and spices. Cook the mixture over medium heat for 3-4 minutes, stirring frequently, being careful not to burn (reduce heat if necessary!) If the mixture starts to stick to the pan, add a little bit more water or broth to the bottom of the pan.
6. Lower the heat on the pan. Chop the spinach and add to the spice mixture. Stir over low heat until the spinach is heated through and coated with the yogurt. Adjust seasoning if necessary.
7. Serve hot.