Heat the oil in large pan. Put in the hing and spinach.
Stir. Add the haldi, chili, salt and soda bicarbonate.
Cook and stir until the spinach has wilted.
Put two cups of water and cook uncovered on medium high flame for about 25 minutes or until little liquid is left. Stir occasionally.
Turn the heat to low and mash the spinach with the back of a spoon.
Continue to cook uncovered for another 10 minutes.
Sprinkle the garam masala over the top and mix.
This goes well with plain rice and a mild meat dish.