Separate the spinach leaves and stems, then chop them. Boil the stems with a little salt and set aside.
Cut the beef into small pieces (you can also pound them slightly).
Marinate the beef with half of the chopped onion, ginger paste, garlic paste, ½ tsp cumin powder, ½ tsp turmeric powder, chili powder, salt, and a little oil. Cook until the beef is tender and dry.
In a separate pan, heat the remaining oil and temper with dried red chilies.
Fry the remaining onion and garlic until golden brown. Add turmeric and cumin powder, then sauté briefly.
Add a little water, then add the spinach leaves.
Once the leaves are half-cooked, add the boiled stems, cooked beef, salt to taste, and green chilies (whole or sliced, depending on spice preference).
Cook on low heat for about 10 minutes until the water evaporates.
