Mix cream with yogurt; let sit 15 to 30 minutes at room temperature.

Blanch and drain spinach, but do not press out moisture from spinach; pulse in food processor until minced. Set aside.

In skillet, heat oil over medium heat; fry onion until soft and just beginning to colour, about 6 minutes. Add fresh coriander, peppers, ginger, garlic and salt; fry, stirring, until fragrant, 2 to 3 minutes.

Add ground coriander, cumin, turmeric, nutmeg and cayenne; fry, stirring, until spices smell cooked, about 2 minutes.

Stir in cream mixture and bring to boil; stir in spinach. Reduce heat to low; cover and simmer, stirring often and adding a little water if mixture is too thick, for 7 minutes.

Makes 4 to 6 servings.

Blanching How-Tos

Use one of two methods.

Bring a very large pot of lightly salted water to a rolling boil; add cleaned spinach and cook just until water returns to boil (this should take only a minute or so). Drain; chill under cold water and drain well.

For most household stoves (except for induction cooktops), it is a waste of energy to bring a huge pot of water to a boil, so use the steam-blanching method, instead. place cleaned spinach with water clinging to it in a large pot. If the spinach isn't very wet, add enough water to come scant 1/2-inch/1 cm up side of pot. Sprinkle with a pinch of salt. Cook over high heat, covered and stirring once, until wilted. Drain; chill under cold water and drain well.