Trim the spinach, removing the stalks and central ribs; wash the leaves very thoroughly. Drain in a salad spinner and shred into a chiffonade.

Peel the onions and chop very finely; trim the stalks from the chilli pepper, remove the seeds and chop the flesh finely. Fry all these chopped ingredients gently in the ghee for 5 minutes in a large saucepan, then add the spinach, a pinch of salt and the sugar.

Cook over a moderate heat, stirring continuously for 2-3 minutes. Pour in the stock, stir briefly, cover and simmer for 5 minutes.

Take off the lid and cook while stirring for a few seconds to reduce excess liquid.

Draw aside from the heat, sprinkle with the garam masala and serve with pilau rice.