Heat ¼ cup butter/oil in a large pot over medium heat. Cook coriander seeds and cardamom, stirring constantly, until starting to brown.

Add onion and cook, stirring occasionally, until translucent and slightly browned. Add garlic and ginger and cook, stirring.

Add spinach slowly, letting it wilt slightly after each addition before adding more. Cook until all of the spinach is just wilted.

Remove pan from heat and add chile and lime juice; season with salt (not too much).

Blend the mixture. Return spinach to pot and set over low heat. Stir in ½ cup water, then gently add in feta, being careful not to break up.

Heat 2 Tbsp butter/oil in a small saucepan over medium-high. Add cumin seeds until browning. Add asafoetida and chili powder.

When feta is slightly softened. Pour butter/oil mixture over spinach mixture and your ready to plate. Serve with naan and rice.