Spinach with spring onions, cooked in the Moghlai style ( Madhur Jaffrey)

This spinach dish is an excellent side dish to accompany a curry and tastes amazing, it is in Madhur Jaffrey's book eastern vegetarian cooking first published in 1983 and many reprints later is still available.

3lb Spinach, trimmed and washed, bunches of fresh are best but it works just as well with bagged ready washed baby spinach from a supermarket.
8 tablespoons of sunflower oil
6/8 spring onions finely chopped
2 teaspoons fresh ginger, peeled and finely grated.
1 teaspoon finely chopped fresh hot green chilli
half a teaspoon of salt. Madhur uses 1 and a half teaspoons of salt but I find this too much.
half a teaspoon of sugar
half a teaspoon of garam masala

Place spinach in plenty of boiling water until it has just wilted, do it in batches if it will not fit in your pan and place in a colander.
Squeeze water from spinach in your sink while still in the colander and chop finely.
Heat oil in a deep, wide frying pan and add spring onions, fry for a couple of minutes until just wilting. Now add the ginger and green chilli and fry for another minute or two then add spinach before the spring onions start to go brown. Add salt and sugar and fry on low heat stirring frequently for 20 minutes. Stir in garam masala and serve.
I drain the excess oil off before serving.