As usual you first need to wash the spinach. If you have very big and thick stems, cut them and take them out. Cut your spinach into fine stripes. Peel and cut your ginger and turmeric in very fine pieces. If you cannot get fresh turmeric you can use the powder instead.

Heat up the ghee in a deep pan or wok and once it is hot, add cumin, asafetida, ginger and turmeric into the fat. Stir so that the spices don’t burn and once the ginger has become transparent, you can add the spinach. Sprinkle salt on top and stir.

Now you just need to stir regularly to keep the spinach from burning to your pot. After about fifteen minutes you are done and your spinach is ready! The exact moment when you want to take it out is up to you – do you like it a bit crispy, leave it in a bit longer and if you like it juicy, take it out earlier! Ready!