Dry roast spices like cumin, fenugreek, coriander, pepper and ajwain. Add a green chilly and blend in a mixie. Note that fenugreek may impart a little bitterness in this dish.
Fry this paste in ghee. Add cleaned spinach. I don’t discard the stems but its a matter of personal preference.
Lay it in a lunch box.
Grill mackeral with just salt and pepper. Just when its almost done drop a small piece of butter on the fish and let it melt.
Place the hot fish on the spinach bed and close your lunch box.
Let them steam inside while you take the tasty lunch box to office.