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Ingredients
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Spinach gravy
Potatoes & tempering
Method
Spinach gravy
Blanch spinach and make puree
Bring a medium pot of water to a rolling boil. Add the spinach leaves and blanch for 1 minute until wilted. Immediately transfer spinach to an ice bath or run under cold water to stop cooking. Drain well, squeezing out excess water. In a blender, combine the blanched spinach, green chili, ginger and 1/4 to 1/2 cup of water. Blend to a smooth or slightly coarse puree according to preference. Add 1/2 to 1 tsp salt into the puree and set aside.
Potatoes & tempering
Prepare and par-cook potatoes
Start by cutting the peeled potatoes into 1/2- to 3/4-inch cubes. Heat 1 tablespoon oil in a skillet over medium-high heat. Add the potato cubes in a single layer, sprinkle a pinch of salt, and shallow-fry or sauté for 8–10 minutes, stirring occasionally, until the exterior is lightly golden and potatoes are almost cooked through. Remove and set aside. (Alternatively, par-boil potatoes 6–8 minutes until just tender, then drain.)
Temper spices and build base
In the same large skillet or a wide saucepan, heat remaining 2 tablespoons oil or ghee over medium heat. Add cumin seeds and let them splutter (about 15–20 seconds). Add asafoetida, then add the finely chopped onion. Sauté until the onion is soft and beginning to brown, about 6–8 minutes. Add minced garlic and cook 30–45 seconds until fragrant. Add the chopped tomato and cook until it softens and oil begins to separate, about 4–6 minutes.
Spice the base
Reduce heat to medium-low and add ground coriander, ground cumin, turmeric powder, and red chili powder. Stir well and cook the spices with the tomato-onion mixture for 1–2 minutes to remove raw flavor.
Combine spinach puree and potatoes
Pour the spinach puree into the pan with the masala. Stir to incorporate. If the mixture is very thick, add up to 1/2 cup water to reach a saucy but not watery consistency. Taste and adjust salt. Bring to a gentle simmer, then add the par-cooked potatoes, folding them into the gravy so they are coated. Cover and cook on low heat for 6–8 minutes so the potatoes finish cooking and absorb flavors; stir gently once or twice to avoid breaking potatoes.
Finish and garnish
Once potatoes are tender and the gravy is evenly green and aromatic, stir in garam masala and lemon juice. Simmer uncovered for 1 minute. Turn off heat. Garnish with chopped cilantro if using. Adjust seasoning (salt, lemon) to taste and serve hot.