Aloo Palak

Heat oil in a large pan or wok on medium-low heat. Add in the cumin seeds and anise seeds. Let them sizzle.
Then add onions, garlic, red chilis, and asafoetida. Cook for a minute till onions are translucent and fragrant.
Then mix in all the rest of the spices: turmeric, cumin powder, garam masala, coriander powder, and dried fenugreek leaves. Add the water to avoid spices from burning.
Toss in the potatoes and combine until all the potatoes are properly coated. Cover the pan/wok with a lid and let the potatoes cook for 5 to 8 minutes. Open the lid and stir every 3 minutes and check on the tenderness of the potatoes.
Once the potatoes are cooked, then start adding a handful of chopped spinach one at a time. Stir and let it wilt before adding another handful. Keep adding and stirring till all the spinach is all mixed in.
Cook for a minute and mix in lemon juice. Turn off the heat once the all the water is evaporated.
Serve hot with flatbread or naan.