Wash spinach, peel potatoes, and chop them into small pieces.
Boil spinach leaves for 2-3 minutes, then cool and blend smooth.
Heat oil, add cumin seeds, ginger, garlic, and green chili paste.
Add chopped potatoes, turmeric, and salt, then sauté until slightly golden.
Mix spinach purée with potatoes, stirring well to combine flavors evenly.
Add garam masala, coriander powder, and cook until potatoes are fully tender.
Garnish with fresh cream or coriander leaves, and serve hot with roti.