Rinse the spinach in lots of water a few times and drain them to a colander.

Peel & cube the potatoes to bite sized pieces. optional - Keep them immersed in a bowl of water to avoid discoloration.

Heat 2 tablespoons oil in a pan.

When the oil turns hot add ¾ teaspoon cumin and let them splutter.

Then add 2 cloves of garlic finely chopped and 1 to 2 chopped green chilies. Fry them for a minute. Sprinkle hing.

Next add medium sized chopped or sliced onion and fry until light golden.

Drain the water from potatoes completely. Then add them to the pan & fry for 3 to 4 minutes.

You can just stir fry until the potatoes are fork tender or Pour 3 tablespoons water and cook covered until tender but not mushy.

Then sprinkle ⅛ teaspoon turmeric, ¼ teaspoon salt, ¼ teaspoon chili powder (optional), kasuri methi & garam masala (optional). Saute for a minute or two until the raw smell of chili powder goes away. Taste test and add more salt or spice at this level.

Next add 4 cups of chopped palak. Saute on a medium high flame for about 3 minutes or until the leaves wilt.

When the moisture evaporates turn off the stove. You can sprinkle 1 tsp of toasted sesame seeds before finishing

Sprinkle lemon juice before serving. Serve aloo palak with roti, chapati, paratha or rice.