Ingredients

enough for 4 as a side dish

　　ginger – a thumb-sized piece

　　garlic – a single, plump clove

　　chiles – 2 small, hot red or green

　　vegetable oil – a glug or two

　　spinach – 1 pound (450g)

　　garam masala – a scant teaspoon

　　lemon juice – a squeeze

　　

Step 1

Peel the ginger, slice it, and reduce it to a sludge, either by chopping very, very finely or mincing it in a small food processor or grinder. Peel the garlic and mince or chop finely. Chop the chiles.

　　

Step 2

Get a wok or frying pan hot, pour in the oil, and when it shimmers add the minced ginger and garlic. Move the mixture quickly round the pan so it doesn’t burn, then add the chopped chiles and the spinach, torn into large pieces (small leaves can be left whole).

　　

Step 3

Stir the spinach around the hot pan, letting it soften and collapse. There will be some liquid but it should almost evaporate as you continue; if it doesn’t, increase the heat. Sprinkle in the garam masala, toss briefly, then add a little salt and freshen with a squeeze of lemon.

　　Tender