Rinse and chop the spinach leaves, without discarding the tender stems

Heat oil in a wok and temper with Bay leaf, cumin and coriander seeds, green chilli

Once the seeds splutter, add the garlic and sauté on Low heat until they turn light brown

Then goes in the onions

Sauté them until translucent

Add the tomato next, followed by turmeric and cumin powders

MIx well and add a dash of water

Cook till tomatoes soften

Throw in the spinach leaves next

Season with salt

Mix and sauté for 2 minutes

Once the leaves wilt, add the coconut milk and mix well

Cook covered by adding little water(enough to let the gravy simmer to desired consistency)

Once done, take off heat and transfer to a serving bowl

Garnish with toasted sesame seeds and serve immediately with accompaniment of your choice (goes well with rice and all flat breads)

Tip: you can reduce/ increase the spice content and the coconut milk as per your choice.