Remember to add some salt to the water in which the potatoes are boiled so they’re slightly salty. Drain well. Then deep fry them in oil till they turn a light golden brown. Drain on paper towels and keep aside. You can use the potatoes without deep frying as well.

Prep the spinach by removing the roots and parts of mature stalks of the spinach. Rinse out the leaves really well. I soak all my fresh greens in salt water for about half an hour before I cook them. This takes care of any invisible critters hiding on and in the leaves. Drain the leaves well and blanch in boiling water for a minute. Immediately transfer the spinach to cold water. Skip all this, if using frozen spinach. Drain and blend till smooth. Keep aside.

Blend the onions, tomatoes, garlic, ginger and green chillies with very little water till smooth.

Heat the ghee or oil in a pan and the cumin seeds to it. When they crackle add the onion tomato paste. Turn the heat down to medium and cook it, stirring frequently, till the mixture loses its raw small and the fat starts floating on the side.

Add the turmeric, coriander, cumin, and garam masala powders and stir well, cooking for a couple of minutes. Stir in the pureed spinach and salt. Add about 1/4 to 1/2 cup water depending on how thick you want the gravy. Bring to a boil then turn down the heat and simmer for a couple of minutes.