• Wash & clean spinach greens.
• Blanch the spinach leaves and cool it with ice cold water to retain color.
• Transfer to a blender and puree it to a smooth paste.

Prepare Potatoes

• If using baby potatoes, boil them to fork-tender.
• You can also steam potatoes in the Instant pot. Pour 1 cup water in the inner pot. Place the steamer basket on the trivia and place the potatoes in it. Close the lid and start Manual Pressure Cook mode for 5 minutes. NPR for 4 minutes, then quick release.
• Remove the skins once cooled.
• If using regular potatoes, peel and dice into bite-sized pieces.
• Heat oil in a pan.
• Shallow fry potatoes till its golden in color.
• Once done, remove from pan and keep aside.

Method I - Spinach gravy

• Make a puree of tomato, ginger, garlic, green chilli to fine paste. 
• Add 3 tbsp oil in a pan and heat on medium flame.
• Put one bay leaf. 
• Add chopped onion, garlic (2 cloves) to the pan and saute till translucent.
• In a blender add tomatoes with ginger, 2 cloves garlic, and green chilli (optional), and blend it to a smooth paste.
• Add pureed tomato to the pan. And saute till it's cooked nicely.
• Then add all the above mentioned ground spices (coriander powder, chilli powder or cayenne pepper, turmeric powder, cumin powder)
• Saute till the paste is cooked well.
• Add cooked potatoes and simmer for 2 minutes.
• Then add spinach puree and give it a nice stir. 
• Season with salt and ¼ cup water or coconut milk.
• Simmer for 3- 4 minutes.
• Next add fried potatoes to the gravy.
• In the end add garam masala, dry roasted and powdered kasuri methi and give a nice stir.
• Turn off heat and add a dash of lemon juice.
• Optional - Add some coconut milk for richer, creamier gravy.

Stir-frying Method

• Wash and clean the leaves. Air dry for sometime.
• Chop the leaves finely.
• Heat oil in a pan.
• Add a pinch of cumin seeds, and let it splutter.
• Then add chopped onion, garlic and saute till translucent.
• Next add diced potatoes and cover the pan with a lid.
• Cook till potatoes are cooked upto 80%.
• Add all ground spices and give it a nice stir.
• Now add chopped spinach and stir them gently making sure all leaves started to wilt.
• Keep stirring occasionally.
• Season with salt.
• Cook for 3 - 4 minutes on medium to high heat so that the water released by spinach will evaporate and the dish won't be soggy.
• After 5 minutes, remove from heat and sprinkle some garam masala and a dash of lemon juice.