Heat up oil in a thick bottom pan. Crackle cumin seeds. Fry ginger and garlic for a min or two. Next add green chillies, fry for a few seconds. Add onions and fry till they are translucent. Do not make them crunchy as they will cook further with potatoes. Then add turmeric powder and mix well.

Add potatoes and salt. Combine well, cover and cook for about 5-7 min or until the potatoes are 50% cooked. Add chana flour and combine. Cook for a minute or two so the chana flour gets cooked.

Add tomatoes, cover and cook for a minute so the tomatoes are soft. Add the powders pieces. Combine well and cook fora few seconds till the oil oozes.

Add spinach. Cover and cook for 2 min so that the spinach is soft enough to combine well. Combine spinach and potatoes, again coverand cook till spinach is completely cooked and releases its moisture. (my curry looks dry as I ended up adding more spinach and a little more chana flour. Be careful with chana flour. Well, as a solution, I added a bit of extra water and allowed it to cook)

I used Chard leaves. It has 5 times larger leaves than the spinach we use in India.