Wash Spinach and let it dry.

Chop Onion, tomato and green chilli. { Please Note: It is okay if you chop them in bigger pieces as we are going to blend them later on. }

Chop garlic cloves, ginger and keep the leaves washed and ready.

Put the spinach in pressure cooker and pour half glass water to it and let it cook for 1 whistle.

Take out the boiled spinach and drain the water from it. Store this stock as we will use it later on in the dish.

In a pan add some oil and toss chopped Garlic cloves in it. Cook until they are golden brown.

Then add Jeera/ Cumin seeds followed by chopped onions. Saute until they are little brown.

Then add Turmeric, Salt and Asafoetida.

Now toss chopped tomatoes and chilies followed by coriander & red chilli powder. Let them cook for 2 minutes.

Now add the main ingredient - The boiled Spinach to the mixture and saute for 1 minutes. Use little beat of Spinach stock that we had saved. This will not let it to stick in the pan.

Now Blend the mixture completely and add all the spinach stock to it and use some more water if required.

Add jeera masala and Garam masala to it and let it cook for 3 minutes in low flame {Stir it every 30 sec}. The colour of vegetable will turn into dark green.

{Optional} At last you can add boiled Moong dal/ Chana Dal/ Tuver dal and serve hot with Chapatis.