Ingredients:

2 cups Spinach Leaves (Palak) , finely chopped
1 Cauliflower (gobi) , cut into small florets
2 Tomatoes , freshly pureed
1 inch Ginger , peeled and grated
1/2 teaspoon Cumin seeds (Jeera)
1 teaspoon Turmeric powder (Haldi)
1-1/2 teaspoon Garam masala powder
Salt , to taste
1 tablespoon Oil
4 sprig Coriander (Dhania) Leaves , roughly chopped to garnish
 
Method:

To make Palak Gobi Sabzi, first chop the spinach and cauliflower. Keep aside in different bowls until required.
Heat oil in a pan over medium heat. Add the chopped spinach along with a little salt and saute on medium heat until the spinach is cooked and softened. Turn off the heat and transfer the spinach to another bowl to stop the cooking process. The more the spinach remains in contact with it, the more the colour tends to fade to dull green.
Again heat a tablespoon of oil in a heavy bottomed pan. Add the grated ginger and cumin seeds. Saute them for a few seconds. Add the pureed tomatoes, turmeric powder, garam masala powder, salt and stir to combine.
Finally, add the cauliflower florets. Add a little water to cook the cauliflower, cover the pan with the lid, turn the heat to low, cook thecauliflower for few minutes till it is tender.
The cauliflower will be soft, yet firm and delicious to taste. At last, stir in the sauteed spinach, stir to combine. Turn off the heat.  
Serve the Palak Gobi Sabzi