Saag Aloo

Cut the potatoes (600 g) into roughly 2×2 cm cubes and cover with cold water so the pieces don't darken.

In a wide pan, heat 3 tbsp oil over medium heat, add 1 tsp cumin seeds and toast for 30-40 seconds until they sizzle and become fragrant.

Add the chopped onion (1 pc) and cook for 5-6 minutes until golden. Add the garlic (4 cloves) and grated ginger (20 g), and cook for another minute, stirring constantly.

Stir in the turmeric (1 tsp), ground coriander (1 tsp) and finely chopped green chili pepper (1 pc), and mix for 20-30 seconds to release the spices' aroma without burning them.

Add the potatoes, drain off the water, season with salt to taste and pour in 100 ml water. Cover with a lid and simmer over medium-low heat for 12-15 minutes, stirring occasionally, until the potatoes are almost tender.

Rinse the spinach (500 g), shake off excess water and roughly chop. Add it to the pan in batches, stirring, until wilted, 3-4 minutes.

Stir in the garam masala (1 tsp), mix well and cook for another 2-3 minutes over low heat; if desired, lightly mash some of the potatoes with a fork for a thicker texture.

Remove from heat, drizzle with lemon juice (1 tbsp), sprinkle with chopped cilantro (2 tbsp) and serve hot with rice, naan or yogurt.