Heat ¼ cup ghee or oil in a large skillet. Cook coriander seeds and cardamom, stirring constantly, until starting to brown, about 2 minutes. Add onion and cook, stirring occasionally, until translucent and slightly browned, about 5 minutes. Mix in garlic and ginger and cook, stirring, 1 minute. Add greens in batches, letting them wilt slightly before adding more. Cook until all of the greens are wilted, about 3-5 minutes. Remove pan from heat, add chile and lime juice; then season with salt. Allow to cool 5 minutes.
Transfer spinach mixture to a blender (reserve skillet) and blend until a coarse paste forms, about a minute or so. Return greens to pan over low heat. Stir in ½ cup water, and cook gently for 5 minutes, stirring occasionally.
Remove pan from heat and scatter 1/3 cup crumbled goat cheese on top.
Meanwhile, heat remaining 2 Tbsp. ghee or oil in a small saucepan over medium-high, 1 minute. Add cumin seeds. As soon as cumin seeds start to pop, sputter, and brown, remove from heat, 1 minute tops. Immediately add asafetida (if using), and chili powder. Pour this mixture over the greens. Serve with flatbread or rice.