Heat ghee in a saucepan. Once hot add garlic and let it roast for a minute. Add cumin seeds and asafeotida followed by baby spinach. Saute for 30 seconds. Switch off the flame and let it wilt.
Remove water from poha. Don’t discard. Mix the poha in spinach. Once cooled to room temperature, grind to a smooth puree with poha water. Feed the baby with spinach-poha puree that is at room temperature or little warm.