Blanch the spinach in hot water for a minute. Remove spinach from hot boiling water. Rinse spinach in cold ice water immediately and divide into 2 parts.

Grind one part with little water to a smooth puree. Chop the other part of spinach.

Heat ghee in a pan. Add cumin seeds, garlic and grated onion.

Saute until onions turn colour.

Add coriander powder, green chillies, gram flour, turmeric powder and chopped spinach.

Cook on high for 30 to 40 seconds.

Add the blanched spinach puree, water,, salt and mix well.

Cook on high for 90 seconds. Add garam masala powder in bewteen. Remove from heat.