Begin by peeling and dicing two medium-sized potatoes into even cubes, about 1-inch in size, for uniform cooking. Then, wash and thoroughly chop about 4 cups of fresh spinach, setting both aside.

In a large pan, heat 2 tablespoons of vegetable oil over medium heat until shimmering, about 1-2 minutes. Once hot, add 1 teaspoon of cumin seeds and sauté until they crackle and become fragrant, about 30 seconds to 1 minute.

Add 1 finely chopped onion to the pan, cooking for 5-7 minutes until golden brown and translucent.

Incorporate 2 minced garlic cloves and 1 tablespoon of grated fresh ginger into the pan and cook for an additional 1-2 minutes, stirring constantly.

Add the diced potatoes to the mixture and sauté for about 5 minutes, allowing them to absorb the flavors.

Sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Mix thoroughly and sauté for another minute.

Pour in 1 cup of water, stir to combine, cover with a lid, and simmer for about 10 minutes, stirring occasionally.

Add the chopped spinach to the pan, stir gently, cover again, and cook for an additional 5 minutes until the spinach has wilted.

Stir in 1 teaspoon of garam masala, remove the pan from heat, and let it sit for a minute before serving.

Serve hot, optionally garnishing with a squeeze of fresh lemon juice. Enjoy with naan or basmati rice.