Start by peeling and chopping the potatoes into bite-sized pieces. This ensures they cook evenly and have the right texture in the final dish.

In a large frying pan, heat ghee or sunflower oil over medium heat. This will be the base for frying the spices and onions.

Add cumin and mustard seeds to the hot oil and fry them until they start to pop. This releases their aromatic flavors and enhances the overall taste of the saag aloo.

Add diced red onions to the pan and cook until they soften. Then, stir in minced garlic, finely chopped red chilli, turmeric, garam masala, fenugreek, and tomato puree. These spices provide a perfect balance of flavors and give the saag aloo its distinctive taste.

Cook the mixture for a minute, allowing the spices to bloom and create a fragrant sauce. This helps infuse the potatoes and spinach with the delicious flavors.

Add the boiled potatoes and a pinch of salt to the pan. Gently mix everything together, ensuring the potatoes are coated with the flavorful sauce.

To create a saucy consistency, add chicken or vegetable stock to the pan. This adds depth of flavor and helps bind the ingredients together.

Toss in the baby spinach, allowing it to wilt gently in the pan. This adds a burst of vibrant green color and contributes to the overall freshness of the dish.

Sprinkle the saag aloo with freshly chopped coriander before serving. This adds a fragrant and herbaceous note to the dish, enhancing its authenticity.