Saag Aloo

Bahan-bahan (4 porsi)

• 1 ½ pounds (680g) Yukon gold potatoes
• 3 ½ to 4 tablespoons neutral-flavored oil of choice, (divided)
• Kosher salt and freshly cracked black pepper
• 2 teaspoons cumin seeds
• 1 ½ teaspoons black or brown mustard seeds
• ¼ teaspoon asafetida ((AKA hing) (optional, see Note 2))
• 1 medium -large yellow onion, (finely diced)
• 5 g arlic cloves, (grated or minced)
• 1 inch piece ginger, (grated or minced)
• ½ of a serrano pepper, (finely chopped (see Note 3))
• 1 tablespoon tomato paste
• ½ teaspoon ground turmeric
• 2 teaspoons ground coriander
• 1 teaspoon amchur ((optional, see Note 2))
• ½ to 1 teaspoon kashmiri chili powder or mild Indian chili powder ((see Note 2))
• Freshly cracked black pepper to taste
• ½ pound (225g) Roma or plum tomatoes, (finely chopped)
• 1 ½ teaspoons kosher salt, (plus more to season)
• 1 tablespoon fenugreek leaves ((optional, see Note 4))
• 10 ounces (285g) baby spinach
• 1 teaspoon garam masala
• ½ to 1 tablespoon freshly squeezed lemon juice
• 1 big handful of cilantro (~12g), (chopped )