Wash, clean and chop the palak. In a saucepan with very little water, cook the garlic and green chili on low heat for a minute. Add the chopped spinach and salt and cook covered for min, stirring a couple of times. The palak will leach water which will help the greens not to stick to the pan. Once the spinach is cooked, remove from heat. Cool and then grind the palak to a rough consistency (hand blender is ideal) with very little water. Save any extra cooked water to use when cooking the spic...

2. Cook the peeled and cubed potato pieces in water with salt and turmeric and set aside. (Note: to retain the firm edges you can deep fry the potatoes for a min and then follow the above cooking instruction)

3. 1 tbsps Heat a saucepan with oil, add the chopped onions, chopped chili and grated ginger. Stir fry on medium heat until the onions turn pink and soft. Now add the jeera powder, turmeric powder, amchur and water and stir fry the spices on low flame for a minute.

4. Add the ground palak, kasoori methi and adjust the salt and continue to cook for another 10 min or until the gravy is thick.

5. Toss in the garam masala and cooked potatoes and stir in the cream. Remove from flame. Add a pat of butter on top and serve hot with chapatti, bread or rice.

Note: You can substitute potato with corn, peas or paneer and aamchur with 1 chopped tomato to be introduced after the onions turn soft. Once the tomatoes turn mushy add the spices.