Heat desi ghee in a cooking pot or wok.

Add in the cumin seeds and allow to crackle.

Add broken whole red chilies and green chillies (if you want to use them during cooking). Fry for 15 seconds.

Next add garlic and ginger paste and stir fry until aromatic.

Now add sliced onions. Fry until slightly golden on the edges. Do not let them brown otherwise the spinach will lose its vibrant green colour.

Now, add chopped tomatoes and cook on medium to low flame until the tomatoes are completely cooked and the oil has separated.

Blend the spinach in a blender using little bit of water and add to the tomatoes.

Add coriander powder, garam masala powder, salt. Mix well.

Cover and cook till the water of the spinach is all dried up. Keep stirring and cooking on high heat until nicely cooked and aromatic.

For Tarka: Heat 1 tbsp of ghee in a small pan. Add green chilies and fry and add to the spinach. Alternatively, you can use cumin seeds and red chilies for tarka too.

Dish out and serve hot with roti or naan.

Enjoy!