Skip spinach and 1 tomato. Now All the spices in oil and chopped ginger garlic cut into pieces and fry the onion till it becomes golden brown. Add tomatoes and cook till the oil separates.

Now add green coriander and all the remaining spices and fry for 1 minute
Add 200ml hot water to a boil and cover and cook for 10 to 15 minutes on low flame and turn off the gas.

Cool the gravy and grind it smooth. Now you can keep this gravy in an airtight container and keep it in the refrigerator for 4 to 5 days

Now take a bowl add besan, salt and red chilli powder help of water do batter.heat tawa and spread batter chilla cook it both sides. Now cool them and cut it square shape keep aside.

Heat a oil in heavy bottom pan add palak paste stir it well then add gravy now mix it well add all dry spice and water close the lid and cook it 10 minutes.add patodi serve with chapati.