Potatoes and spinach cooked together in dry curry along with garlic ginger and mild spices. A very simple dry saute which tastes really comforting with hot chapatis.
Heat oil in a pan and cumin seeds, garlic, and ginger. Saute for a minute until garlic is slightly golden in color.
Now add the potatoes and cover the lid of the pan, keep the flame low.
Cook for 5-7 minutes, stir in between. Open the lid and add tomatoes, green chilli, turmeric powder, coriander powder, and salt. Stir and add spinach leaves.
Cook for few minutes until tomatoes are soft and all the moisture is evaporated.
Add garam masala and mix well. Remove from heat and serve with roti.