In a large bowl, add yogurt, turmeric powder, dish delicious blend, freedom spice blend , red chili powder (but its optional) you might want to add red chili  if you want your dish to be spicy , give yogurt a good mix  for a minute with a whisker until  it comes to a creamy texture, keep aside.

If you are on Instagram do check out the video of the recipe.

On a low medium heat, add oil in a large pan , add cumin seeds and let the seeds splutter.

Once seeds starts to splutter, add finely chopped onions, sauté until  onions are translucent and pink in color . For this recipe particularly  I  sauté  onions little bit on brown side as it gives a flavorful bite when you have this dish. Don’t over burn onions though it will taste bitter in that case.

Once onions are slightly brown in color add garlic and ginger, sauté for 1 minute.

Switch off the heat and transfer yogurt quickly, mix well , once its mixed  switch on the gas and cook the yogurt mixture for about 1 minute, don’t panic if it splits a bit , it pretty normal but it shouldn’t spilt entirely then its a worry. To avoid yogurt splitting read the notes for do’s and don’ts .

After 1 minute of stirring  yogurt now add potatoes, chickpeas and water , mix well cover with the lid and cook for another 5,6 minutes on low medium heat until potatoes are cooked well. You can use  pre boil potatoes to save time.

Once yogurt gravy is thickened, potatoes are cooked and  gravy is reduced add salt, spinach , mix well . cook further for 1-2 minutes until spinach is mixed and cooked leaves.

Remove from the heat and stir in the chopped coriander leaves.

Serve it warm with steamed rice or pita bread and enjoy !