1 pound frozen chopped spinach, thawed
2 tablespoons vegetable oil
1 medium yellow onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon finely chopped fresh peeled ginger
2 teaspoons garam masala
1/4 teaspoon freshly ground black pepper
1/2 teaspoon fine salt, plus more for seasoning
1/3 cup heavy cream
1 tablespoon freshly squeezed lemon juice
4 pieces naan
2 cups shredded mozzarella cheese
Arrange a rack in the middle of the oven and heat to 500°F. Line 2 baking sheets with parchment paper.
Using your hands, squeeze the excess water out of the spinach and set aside. Heat the oil in a large frying pan over medium heat until shimmering. Add the onion, season with salt, and cook, stirring occasionally, until softened, about 5 minutes.
Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the garam masala and pepper and cook until fragrant, about 30 seconds. Add the spinach and 1/2 teaspoon salt and cook, stirring occasionally, until heated through and any moisture that comes out of the spinach is evaporated, about 2 minutes.
Remove from the heat, add the cream and lemon juice, and stir to combine until the spinach absorbs the cream. Taste and season with more salt as needed.
Place 2 naan on each baking sheet. Divide the spinach mixture among the naan and spread into an even layer, leaving a 1/2-inch border. Sprinkle with the cheese.
Bake 1 sheet at a time until the cheese is melted and the edges of the naan are golden-brown, 5 to 7 minutes per sheet. Let cool 2 minutes, then cut into slices and serve.
Recipe Notes
- Spinach: I like the ease of using frozen spinach here, and I've found that the easiest way to thaw it is in the refrigerator for 1 to 2 days.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven until warm, or on the stovetop using this method.