I like the flavors of Indian Saag Curry, but I prefer spinach less “well-done”. In this recipe the spinach is only cooked for a few minutes.
Soak 1/2 lb. of Spinach in a cold water bath. Lift the spinach out, drain the water and repeat until the water is clear. Spin dry the spinach. If any of the leaves are too big, tear them in half.
Wash 1 bunch of cilantro, then roughly chop all of it.
Wash 1 leek, cutting it in half lengthwise and rinsing it to make sure there is no dirt inside. Chop to make 1/2 C.
In a skillet, heat 2 T. ghee (or regular butter, olive oil, etc) along with 1 T. mustard seeds, 1/2 t. each ground coriander and cumin. Saute the spices for a minute or two, then add the leeks. Saute over low heat for 10 minutes, until the leeks are soft and fragrant.
Raise the heat to medium and add the spinach leaves and sprinkle with salt. Saute until the leaves are bright green and tender, but not mushy. Remove from heat and add the chopped cilantro.
Season with more salt if necessary.