Saag Aloo

Place the cubed potatoes in a saucepan of cold salted water. Bring to a boil and cook for 8–10 minutes until just tender — a skewer meets slight resistance at the center. Drain and allow the steam to escape for 2 minutes so the surface dries slightly.

Heat the ghee in a wide, heavy pan over high heat until shimmering and a mustard seed dropped in skips and pops. Add the mustard seeds — cover immediately and let them pop for 30 seconds. Reduce heat to medium, add cumin seeds and let sizzle for 15 seconds. Add onion and cook, stirring, until deep golden and beginning to crisp at the edges, 10–12 minutes. Add ginger, garlic, green chili, and turmeric; cook 2 minutes until the raw smell disappears.

Add the spinach in large handfuls to the pan, stirring between each addition until each batch wilts before adding the next. Once all spinach is wilted (about 3 minutes), transfer half of it to a blender or use a hand blender to blitz it to a smooth, vivid-green purée — leave the other half whole for texture. Return the purée to the pan. Add the parboiled potatoes, garam masala, and salt. Stir gently to coat, then simmer on low heat for 5 minutes so the potatoes absorb the sauce. Taste and adjust salt.