Wash spinach and fenugreek leaves and chop them.

Add the leaves, green chili, salt, and a little water to a pressure cooker.

Pressure cook for 2 whistles.

Allow the pressure to release naturally and cool the leaves.

Blitz the mixture in a grinder until smooth.

Heat oil in a kadai and add chopped ginger; let it soften.

Add the ground spinach paste and stir.

Add spice powders and salt, and stir.

In a separate bowl, mix rice flour with 1/2 cup of water and stir into the gravy.

Add the beaten curd and keep stirring until the gravy thickens.

Check for salt and garnish with ginger.

Serve hot with roti and a vegetable side dish.