Preparation

• Heat the oil in a wide 6-quart pot over medium-high heat until shimmering hot. Add the cumin seeds and toast, stirring constantly until fragrant and a shade darker, about 1 minute. Add the onions and 1/2 tsp. salt, and cook, stirring occasionally, until softened, 3 to 4 minutes.
• Pile the baby spinach on top of the onions without tossing, cover, and cook for 1 minute. Uncover and cook, tossing often, until completely wilted, about 2 minutes.
• Meanwhile, whisk together the coconut milk, flour, and 1 tsp. salt in a medium bowl. Add the coconut milk mixture to the spinach and cook, stirring, until very thick, about 2 minutes. Remove from the heat, stir in the yogurt, and serve.