Step 1

Heat a large saute pan on med-high heat and add olive oil

Step 2

Add cumin and mustard seeds, once they start to pop add the ginger, garlic, pimento and cilantro and stir.

Step 3

Add half the amount of milk and stir. Allow to cook and bubble for 3 minutes stirring to prevent burning

Step 4

Add the spinach and sprinkle in the ground cumin, salt and pepper.

Step 5

Cook for 5 minutes, until the spinach has wilted but not released all of its liquid. Taste for seasoning.

Step 6

Add more milk if you're not detecting a slightly sweet creaminess to it.

Step 7

Dish is done when spinach is still bright green but has absorbed the flavour

Note

There should be a bit of gravy from the milk once done. If not, add more milk. You may use 1/3 of a jalapeno pepper deseeded instead of the pimento