Method:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.

Cover and boil over a high flame for 2 minutes. 

Cool quickly or hold under running water in a colander. 

Put in a mixer, add green chili and run for a minute. 

Keep slightly coarse, do not make very smooth. 

Keep aside. 

Cut the potatoes into big pieces. 

Heat ghee and fry potatoes till light brown. 

Drain the potatoes, keep aside. 

In the same hot ghee add the cumin seeds. Add the ginger, onions and fry till very tender. 

Add the tomato and further fry for two minutes. 

Add all the dry masalas and fry till ghee separates. 

Add spinach and potatoes. 

When it resumes a boil sprinkle the flour and stir well. 

Boil for 2-3 minutes. 

Add lemon juice Just before serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently. 

Serve hot with naan or parathas or even rice. 

In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute. Add the salt and spring onions.

Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.

Add 1 tbsp. cornflour to 1/4 cup water and dissolve well. 

Gradually add to the gravy and stir continuously till it resumes boiling. Boil till the gravy becomes transparent. Add florettes and soya sauce. Boil for two more minutes and remove.

Serve hot with noodles or rice.