Method

1) In a large pan heat the oil and butter. Add the fennel, cardamoms, cinnamon and onions and saute for ten minutes.

2) Mix in the ginger and the garlic and cook for a further 15 minutes, until onions turn golden brown. Reduce the heat to low. Stir in the spinach, cover and cook until the spinach is totally wilted – about 5 minutes.

3) Stir in the salt and cayenne and cook covered for another 20 minutes. Add the garam masala and cook for a further five minutes.

4) If you can find the cinnamon bark then remove it before serving.