This is delicious and so much better than the sum of its parts, another of the dishes from my childhood. When I wanted to write this recipe, I only had a vague memory of what went in it, so I spent days in my kitchen getting the balance right until it was good enough to remind me of home. I finally got there and it is as sublime as I remember. It does take a while to cook, but involves minimal preparation and is not difficult to make. Serve with Chapati and nothing else. Whole leaf spinach has more flavour and I use the roots too, if there are any. Baby spinach tastes lighter and more velvety so, if you choose that, increase the quantity to 400g.