Start by peeling and dicing about 2 medium Yukon Gold potatoes into uniform cubes. Rinse and chop 4 cups of fresh spinach, setting these aside.

In a large non-stick pan, heat 2 tablespoons of vegetable oil over medium heat. Once shimmering, add 1 teaspoon of cumin seeds, sautéing them for about 30 seconds until they crackle.

Add 1 chopped onion to the heated oil, stirring frequently for 5-7 minutes until golden brown.

Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for another 1-2 minutes.

Toss the prepared diced potatoes into the pan, sauté for about 5 minutes.

Sprinkle in 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Stir well to combine.

Pour in ½ cup of water, then cover the pan with a lid and let it simmer for about 10 minutes.

Add the chopped spinach to the pan, mixing it gently, cover again and cook for an additional 5 minutes.

Stir in 1 teaspoon of garam masala just before removing the pan from heat.

Plate your Easy Saag Aloo warm, optionally drizzling with fresh lemon juice.