Spinach chettinaad

Spinach chettinaad style..

Ingredients:

This spinach dish is from C aunty (one of my best friends in Austin) and tastes AMAZING.

1 tsp oil
2 pinches asafoetida
3 cloves garlic chopped
2 teaspoon whole corriander (cilantro) seeds
1/2 teaspoon cumin seeds
Legally this requires an onion at this point, but I skip it.
10 cups organic baby spinach leaves (I buy central market or Earth's best - they're triple washed)

Pan on stove. Oil. Seasonings. All the spinach. Salt to taste. Lid. Cooked for a short while with 1 cup water. Cooked too much, the spinach loses its nutrition. Couldn't talk anyone into drinking the water used for steaming the radish thingy, and ended up adding it to the spinach. Grind coarsely using a hand blender. The magic ingredient here is the corriander seeds. The secret to cooking the spinach minimally, is this. Once the oil and seasonings are put in, add water first (no spinach yet). Add salt, bring it to a boil. THEN add spinach. You'll see the leaves wilting. Turn off gas. Wait for it to cool before pureeing.