Bring a large pot of water to a rolling boil.

Add the spinach and blanch just until the leaves have wilted. Immediately drain in a colander and refresh under cold running water to stop the cooking process and preserve its vibrant green color. Gently squeeze handfuls of the cooled spinach to remove most, but not all, of the excess water. Coarsely chop the spinach and set it aside.

Heat the oil in a medium nonstick pan over medium-high heat.

Once hot, toss in the cumin seeds and let them sizzle for 3-4 seconds until fragrant.

Add the halved garlic clove, stirring once, followed by the fenugreek seeds and the crushed curry leaves—be ready for a little spluttering! Immediately add the chopped onions and lower the heat to medium-low.

Sauté for 5-6 minutes, stirring occasionally, until the onions are soft and just beginning to turn golden at the edges.

Stir in the grated ginger and chopped garlic, and cook for another minute until their raw smell disappears.

Add the turmeric, coriander, and chili powder, stirring constantly for one minute to toast the spices.

Finally, add the chopped spinach, any liquid that has collected in its bowl, and the salt.

Stir everything together and continue to sauté gently for 8-10 minutes, allowing the spinach to absorb all the beautiful, aromatic flavors.

Don't over-squeeze the blanched spinach; leaving a little moisture helps it steam and meld with the spices without becoming dry.

Don't skip the fenugreek seeds (methi dana). They add a unique, slightly bitter complexity that is characteristic of many South Indian dishes.