Step 1: Boil the Potatoes
Boil the cubed potatoes in salted water until they are tender but firm. Drain and set aside.

Step 2: Blanch the Spinach
In a pot of boiling water, blanch the spinach leaves for 2 minutes. Transfer them immediately to a bowl of ice water to retain their vibrant green color. Drain and blend into a coarse paste.

Step 3: Prepare the Tempering
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter. Stir in the chopped onions and sauté until golden brown.

Step 4: Add Aromatics and Spices
Mix in the minced garlic, grated ginger, and green chilies. Sauté for a minute until fragrant. Add turmeric powder, red chili powder, and coriander powder. Stir well.

Step 5: Cook the Tomato Base
Add the pureed tomatoes and cook until the oil begins to separate from the mixture.

Step 6: Combine Spinach and Potatoes
Stir the spinach paste into the pan, followed by the boiled potatoes. Add a splash of water if the curry is too thick. Simmer for 5-7 minutes, allowing the flavors to meld together.

Step 7: Finish with Garam Masala and Lemon Juice
Sprinkle garam masala over the curry and mix well. Turn off the heat and drizzle lemon juice to brighten the flavors.

Serving Suggestions

Serve hot with roti, naan, or jeera rice for a comforting Indian meal. 

Tips for 2024

• Use organic spinach for maximum freshness and nutrition.
• Air-fry the potato cubes instead of boiling for a healthier twist.
• Add a dollop of fresh cream for extra richness if desired.