Method:

1. Rinse greens well to remove dirt if any.Transfer spinach to a wide container, add very little water and a pinch of salt.Boil for 2-3mins in medium flame.Cool down and transfer it to a mixer along with green chillies.
   
2. Grind it to a fine paste, set aside. Pressure cook potatoes(with skin) for 5 whistles or until soft, Peel off the skin and chop into bite sized cubes. Toast it in a 2 tsp oil till golden brown.
   
3. Drain in tissue paper and Set aside.You can alternatively deep fry the potatoes too.Heat oil in a pan, add jeera allow it to splutter.Then ginger garlic paste, fry for 2mins then add onion.Saute till golden brown.
   
4. Add tomato puree,spice powders and saute till raw smell completely leaves.Then add palak puree and required salt.
   
5. Bring to a boil and cook till it slightly changes color.Add toasted potato, give a quick stir allow it to blend well with the gravy.Add 1/4 cup water / milk  if its too thick, cook till it becomes to gravy consistency. Finally add cream / milk give a quick stir and switch off.
   

My Notes:

• You can also add hing while tempering.
• I didnt deep fry the potatoes as I wanted to make it healthy.
• As we are boiling the greens before hand dont need to cook the puree much and be careful in retaining the green color.
• If you prefer more on the sweeter side then add more tomato sauce. The orginal recipe called for kosher salt, I skipped it and used normal salt.