Boil sufficient water in a deep non stick pan. Add the spinach and when the water comes to a boil again, drain the leaves and dip them in iced water. Heat two tablespoons oil in a non stick pan. Chop fifteen to twenty garlic cloves. Add the cumin seeds to the hot oil and sauté till well browned. Add the garlic and sauté till browned. Add the onion and sauté till lightly browned.

Drain the spinach and squeeze to remove excess water. Chop half of them finely and puree the remaining. Add the green chillies to the pan and mix. Add coriander powder, turmeric powder, salt and chopped spinach and mix. Cook for two to three minutes and add the yogurt. Mix and cook for two to three minutes more. Add the spinach puree and mix. Cook for further three to four minutes. Add the lemon juice and mix.

Heat another non stick pan and add the remaining oil. Crush the remaining garlic cloves and add. When they turn a light brown add the sesame seeds ad sauté till brown. Transfer the spinach mixture into a serving bowl, drizzle the garlic-sesame tempering over and serve hot.