Ingredients
1 bunch palak ( or spinach)
1 cup cauliflower florets
2 medium sized tomatoes
1 small onion chopped
4 green chillies, chopped
1 small piece ginger
5 garlic flakes
1/2 tsp turmeric powder
1 tsp cumin powder
1 tsp chilli powder
2 tsp dhania (coriander) powder
Salt to taste
1 1/2 tablespoon ghee (clarified butter)

Method
Chop the palak and boil it with the tomatoes, ginger
garlic and green chillies.
When the palak is boiled, blend it coarsely.
Set aside the paste.
Heat 1 tablespoon of ghee and add the cauliflower florets.
Fry them on high heat till they are slightly brown in color.
Drain and keep aside. 
Save any remaning ghee after draining the vegetable.
Add this ghee and the remanining 1/2 tablespoon ghee to a 
saucepan. 
Heat the ghee and then add the chopped onion and fry till the
onions till they turn translucent.
Add the turmeric, chilli, dhania and cumin powders and 
fry for about a minute.
Add the cauliflower and palak and mix well.
Add salt to taste and bring to a boil.
Remove from heat and serve hot with chapatis.