Par-boiled potatoes and blanched spinach simmered into a ginger-garlic base seasoned with a full spice blend - the blanch-and-shock step is what keeps the spinach vivid green instead of dull.
1.Boil the potatoes until just tender (about 70% done), then drain and let cool slightly.
2.Blanch the spinach in boiling water for 1-2 minutes, then plunge into ice water to stop the cooking and lock in its color; drain, squeeze out the excess water, and roughly chop.
3.Sizzle the cumin seeds in oil, then add the onion and cook until translucent.
4.Add the ginger, garlic, and green chilies and cook until the raw smell fades, then stir in the turmeric, chili powder, and coriander powder.
5.Add the potatoes and blanched spinach, tossing to coat in the spices, and cook for 5 minutes until well combined.
6.Stir in the garam masala, season with salt, and serve.