Heat a sizable skillet. Add one-third of the toddler spinach and cook over rather excessive heat, stirring, except wilted. Transfer the spinach to a colander. Repeat with the closing spinach in 2 batches. Press the overall extra water out of the spinach and coarsely slash it.
Heat the vegetable oil in the identical skillet. Add the minced garlic and chiles and cook over common heat except fragrant, 2 minutes. Add the bottom coriander and turmeric and cook, stirring, except fragrant, 1 minute. Add the chopped spinach and yogurt and cook over low heat, stirring, except the yogurt suited begins to separate, 3 minutes. Season with salt and again.
The cooked spinach can even be coated and refrigerated overnight. Reheat gently sooner than serving.
Steamed basmati rice.