Boil the potatoes in pressure cooker till they are soft, but not mushy.

Let them cool to handle. Peel the skin and cut into cubes.

Heat 2 teaspoons of oil in a pan on medium heat. Once hot add cubed potatoes.

Stir fry till it becomes light brown. Keep moving in between and remove it to another plate.

Heat 1 tablespoon of oil in a pan, once hot add chopped ginger, garlic and green chilies, sauté for a minute.

Then add chopped onions. Sprinkle some salt on it. Cook them till they become translucent.

Then add chopped spinach. Cook for 1-2 minutes or they are wilted. If cooked longer than it will lose its green color.

Let it cool a bit and grind it into smooth puree using little water. Keep it aside,

Heat 1 teaspoon of oil in the same pan. Once hot add chopped tomatoes. And cook till it becomes soft and mushy.

Then add cumin powder, coriander powder, garam masala and salt. Mix and cook for a minute.

Add pureed spinach.

Add about ½ cup of water in the grinder, swirl it clean up and add that water to gravy, mix. Let it come to a boil.

Once starts to boil add fried potatoes and stir gently.

Add kasoori methi and mix.

Let simmer for 2-3 minutes.