This is vegan (as I make it with flora rather than butter) but its the flora that really makes the flavour. Obviously top up the ginger or spices to get to the flavour you want but to be honest this tastes like take-away to me.
Knob of butter, I use flora
1 large onion diced
4 garlic cloves
1tsp ground cumin
1 inch grated fresh ginger
1tsp garam masala
1tbsp tomato puree
1/2 cup veg stock
handful of fresh corriander
five or six blocks of frozen spinach (defrosted)
Two handfuls fresh spinach
salt and pepper
1 Heat the butter with a little oil in a large frying pan. Add the chopped onion and fry with a little salt and pepper until it starts to brown.
2 Mince the garlic and add to the onion (you can use garlic powder if easier, I did!) and cook for about minute. Then, add the ginger and cook another minute.
3 Add the cumin, turmeric, garam masala, and tomato puree. Stir to coat the all the onion. Then slowly add in 1/4 cup stock, chop the corriander then add.
4 Stir in the frozen spinach first then tear up the fresh spinach and add. Cook until it wilts and add salt and pepper to taste, as you leave it on the heat it may dry out to continue to stir through stock until it gets to the kind of consistency you are after.