Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for 2 minutes.
Add the spinach, potatoes, salt and chilies.
Cover and cook over a moderate heat for about 10 minutes.
Stir several times and then arrange the tomato and lemon slices over the mixture.
Cover, lowering the heat and cook for another 5 minutes.
Serve the aloo palak hot as a side dish.