As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls.
Heat the ghee in a frying pan or wok over a medium high flame until very hot but not smoking. Add the cumin seeds. Let sizzle for a few seconds. Add the garlic and the dried chili peppers.
As soon as the garlic starts to color, about 1 minute, start adding the spinach in big handfuls. Add a pinch of salt to each handful and cook stirring as you add it. When the leaves start to wilt, add the next handful. Carry on until the all spinach is used up and wilted. Sprinkle with the garam masala. Cook stirring one minute more. Serve.
I sometimes add a tablespoon of white wine to the spinach about halfway through, not just to add flavor but to make steam and help it wilt faster.
For a vegan dish you can use coconut oil or grapeseed oil instead of cow ghee.
3 servings