Wash clean and slice the lotus root. soak in water and set aside.
Wash, clean and finely chop or mince the palak and set aside
Into a heated pan add the oil followed by the cumin and the black cumin.
Once they start sizziling add the sliced lotus roots and saute them till well roasted.
Remove them from the oil and set aside.
Add the palak prepared into the remaining oil and fry off on gentle heat.
Add the salt, chilli powder, fennel seed powder, dry ginger powder and the hing and toss it around well.
Now add the lotus roots back again mix it in well.
Add a bit of water if the palak does not release much water, say Half a cup.
Cover and cook for 5 minutes.
Open the lid and mix around to see if excess water remains. If not the curry is ready.
Serve hot with rotis or naans.