Start by washing the spinach leaves and breaking off the big stems which are too hard for cooking. Keep the thinner ones and the leaves. Wash the cauliflower, take off its leaves and cut it into small florets.

Heat up the oil in a wok or deep pan. When it is hot, add cumin, coriander, garam masala and asafetida into the oil and fry the spices while stirring continuously. When they have slightly changed colour and have developed their aroma, you can add the cauliflower in. Sprinkle some salt on top and then stir it all well, so that the spices are mixed into the vegetable florets. Place a lid onto the pan and thus cover it for the next five minutes.

In this time, you can cut the spinach into small pieces. When the five minutes are over, add the spinach into the pan or wok. Stir well and cover the wok again. This time it needs to be covered for the next twenty minutes – and you need to stir every five minutes.

After these twenty minutes, your Palak Gobi is ready! Enjoy it warm with rice and bread – preferably Indian!