In a medium size saucepan, on high heat add cooking oil. Add onions, garlic and ginger and cook until brown. Stir frequently to prevent burning.

Then turn heat down to low. Now it is time to add the spices. Add the ground coriander, cumin and and cardoon powder. Continuously stir to avoid burning and to cook out the spices. Add a knob of butter and stir.

Once the spices have cooked out, now add the spinach leaves (defrosted) and stir to break up the clumps. Add the nutmeg (optional) and cook through the spinach. Turn heat up to medium. Stir occasional to mix all of the ingredients together, until the spinach is fully cooked through.

Taste the spinach mixture and season to taste with salt and pepper as necessary. Once cooked and hot turn off heat and cover with a lid until ready to serve. When ready to serve, transfer into a serving plate or bowl. Serve with steamed basmati rice, naan bread or any Indian bread/rice of choice and other side accompaniments.