Bring a large pot of water to a rolling boil.
Add the spinach and cook just until the leaves have wilted, about 1-2 minutes. Immediately drain in a colander and rinse under cold running water to stop the cooking process and preserve the vibrant green color.
Once cool enough to handle, squeeze out most of the excess water. You want it damp, not waterlogged. Finely chop the spinach and set it aside.
Place the olive oil and butter in a medium nonstick frying pan over medium heat.
Once the butter has melted and is hot, add the whole cumin seeds and let them sizzle for about 10 seconds until fragrant.
Add the sliced onions and sauté for 3-4 minutes until they soften and become translucent.
Stir in the chopped garlic and continue to sauté for another 2 minutes, being careful not to let it burn.
Lower the heat to medium-low.
Add the chopped spinach, fresh dill, salt, turmeric, and chili powder to the pan.
Stir everything together until well combined and cook for 2 minutes, allowing the flavors to meld.
Add the sliced scallions and diced tomatoes.
Stir gently and cook for a final 2 minutes until the tomatoes have just softened.
Serve immediately.
Squeeze the blanched spinach firmly, but don't wring it out completely. Leaving a little moisture helps it steam gently in the pan and prevents it from becoming dry.
Don't overcrowd the pan when wilting the spinach. If necessary, do it in two batches to ensure it cooks quickly and evenly.
