Take 2 bundles of palak (spinach), remove the stems, and wash them nicely a couple of times. Then, chop them very finely as shown in the image below. Put them in a strainer to let the extra water to drain out.

In the meantime, in a kadai or a frying pan, heat 2 tbsp of cooking oil on a low flame, and when it is hot, put on ½ tsp of cumin seeds (jeera) and 4 cloves of garlic (finely chopped). Fry them for a minute or so until the garlic turns slightly golden brown.

Then, add 1 piece of onion (medium size, finely chopped) into it. Stir and fry it for a minute or two until the onions turn translucent. (Pro tip: Do not fry the onions too much because you will have to fry it with the potatoes in the next step as well).

Now, add 2 pieces of potatoes (medium size, diced roughly). Mix them nicely with the ingredients in the pan. Cover the pan and cook the potatoes for 4 to 5 minutes on a low flame.

In between, remove the cover and stir the potatoes once again. Then add 1 piece of tomato (medium size, finely chopped), 2 pieces of green chilies (finely chopped), and salt to taste into it. Mix them nicely, cover the pan again and let them cook for another 3 to 4 minutes. (Pro tip: Adding tomatoes and salt at this stage will release moisture which will help the tomatoes and potatoes to become soft quickly and be nicely cooked).

When the potatoes and tomatoes become mushy, put in 1 tsp of coriander powder, ½ tsp of Kashmiri red chili powder, ¼ tsp of turmeric powder, and 1 tsp of chili flakes and mix them all nicely with the ingredients.

Now, add the chopped spinach, cover the pan again and leave it like that on a medium flame for a couple of minutes.

After 2 minutes, when the spinach has reduced, mix it nicely with all the ingredients in the pan. Then, cover it again and cook it for another 3 to 4 minutes, removing the cover and stirring in between to prevent the ingredients from sticking to the pan and getting burnt.

Then, remove the cover and cook it for another two minutes until it becomes dry and the oil starts to separate. Your tasty and healthy aloo palak is finally ready. Take it out in a plate and serve hot to enjoy with steamed rice or roti.