Parboil potatoes until fork-tender.
In a large clean casserole pan, heat oil, ghee, chillies, cinnamon sticks and curry leaves
Add in the onions and mustard seeds
Once the mustard seeds start to pop and the onions are slightly golden, toss in the tomatoes, turmeric and salt.
Let that simmer until the tomatoes are softened.
Add in the potatoes, mix altogether to coat the potatoes
Add in the baby spinach leaves
Then add in a little water at a time as needed to allow the curry to cook through until the curry becomes thick and glossy, the spinach is wilted and the potatoes are at melting point.
Heat up the ingredients for the vagaar and once it starts to sizzle and bubble up, pour it onto the cooking potato curry (this step is optional but recommended for an authentic Indian curry taste).
