Finely chop the Fresh Spinach (1 cup), Green Chili Pepper (1), Potato (2)
Heat Vegetable Oil (3 tablespoon) in a thick-bottomed pan over medium heat.
Add Cumin Seeds (1/4 teaspoon).
When they turn golden brown, add potatoes and cook partially.
Add spinach, Canned Tomato Purée (1/4 cup), Ground Turmeric (1 pinch) and green chilli, add Salt (to taste).
Cover and cook over a slow fire, until potatoes are tender, stirring occasionally for 6-7 minutes.