Begin by peeling and dicing approximately 2 medium-sized potatoes into bite-sized pieces. Next, wash and roughly chop about 4 cups of fresh spinach, ensuring any thick stems are removed.

In a large skillet or pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon of cumin seeds to the oil and sauté until they start to crackle and release a nutty aroma, about 1-2 minutes.

Once the cumin seeds are fragrant, add 1 finely chopped onion to the pan. Cook for about 5-7 minutes, stirring regularly until the onions turn golden brown.

Next, stir in 2 minced garlic cloves and 1 tablespoon of freshly grated ginger. Cook these aromatics together for about 1-2 minutes until they become fragrant.

Now, add the diced potatoes to the pan, stirring well to combine. Cook for about 5 minutes, allowing the potatoes to coat with the spiced oil.

Mix in 1 teaspoon of turmeric powder, 1 teaspoon of coriander powder, and salt to taste. Combine all the spices well with the potatoes, letting them toast for another minute.

Pour in ½ cup of water, then cover the skillet with a lid. Let it simmer on low heat for about 10 minutes, stirring occasionally.

After the potatoes are tender, add the chopped spinach to the pan. Stir well to combine, and cook for another 5 minutes.

Once the spinach has wilted, stir in 1 teaspoon of garam masala and mix thoroughly. Let the flavors meld for another minute.

For the final touch, squeeze some fresh lemon juice over your Easy Saag Aloo to brighten the flavors. Serve warm alongside naan or rice.