Spicy Creamed Spinach (Malai Saag)

Ingredients:

3 tablespoons ghee or butter pinch of asafetida
1/4 teaspoon garam masala
1/4 teaspoon ground coriander
1/8 teaspoon cayenne
1/8 teaspoon turmeric
1/8 teaspoon ground nutmeg
1/4 cup unbleached all-purpose flour
2 cups milk, heated
10 oz (285 g) spinach, chopped
3/4 teaspoon sea salt fresh ground black pepper
Instructions: 

Melt the ghee or butter in a large saucepan or wok over medium heat. As it melts, toss in the asafetida powder into some of the heated butter, wait a few seconds, then stir in the garam masala, coriander, cayenne, turmeric and nutmeg. Turn down the heat to moderately low, and stir-fry the spices for a couple of minutes until fragrant.

Whisking the spiced butter or ghee continually with one hand to avoid clumping, slowly sift the flour through a fine-mesh strainer into the pan with the other hand. Slowly pour in the heated milk, while continuing to whisk. As the milk is blended into the butter and flour mixture, it will become a medium-thick sauce. Continue whisking to keep the sauce smooth until it reaches the desired consistency.

 Add the spinach and use a fork to spread the spinach evenly throughout the sauce. Cook for 5-6 minutes, stirring frequently with a wooden spoon. Remove from heat, and season with the salt and black pepper. Serve hot.