I found this recipe in "Flavors of India", by Shanta Nimbark Sacharoff.
I threw some chick-peas in with the spinach; the resulting combination
seemed "cheesy" to me, so if you miss cheese, this might satisfy a
2 bunches spinach (I used a small package of frozen spinach)
2 cloves finely chopped garlic
2 tablespoons chopped onion
1/4 tsp cumin seeds
salt to taste
few pinches cayenne
1 Tbs lemon juice
Remove the stems and roots from the spinach and wash very thoroughly to
remove any dirt or sand that might be trapped between the leaves. Drain
the leaves completely and cut into medium size pieces, as if you were
cutting lettuce for a salad. (Omit these steps if using frozen spinach.)
"Fry" the garlic, onion, and cumin seeds in liquid or in a coated pan.
When the onion turns brown add the spinach pieces. Stir the spinach for a
few minutes. Now add the salt if desired and the cayenne, raise the heat
and stir the spinach quickly for 10 more minutes. By now the spinach will
have shrunk into a small, dark-green mound. Stir in the lemon juice and
remove from the heat. Serve immediately. This dish goes well over rice.
Serves three to four.