Dice potatoes into small cubes; wash and finely chop fresh spinach.
Heat oil in a skillet, crackle cumin seeds, and sauté chopped onion, ginger paste, and garlic paste until soft.
Add potato cubes, turmeric powder, and salt; cover and cook on low heat for 10 minutes.
Add chopped spinach and cook uncovered for 6 minutes until spinach wilts and moisture evaporates.