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Peel and chop the potatoes into wedges. Wash and finely chop the spinach. If using broccoli, peel and blitz it or finely chop.
Heat oil or ghee in a large pan over medium heat. Add chopped onions and sauté for 5–7 minutes until light brown.
Stir in turmeric, salt, and chopped green chillies. Add the potatoes and broccoli if using, and mix to coat. Pour in 75ml boiling water, cover with a lid, and cook for 8 minutes. Check if potatoes have softened slightly — if not, cook for 2–3 minutes more.
Add the chopped spinach to the pan and stir through. Cover again and cook for 4–5 minutes until the spinach wilts.
Remove the lid and cook uncovered for 10 minutes. Stir occasionally to help the spinach dry out and flavours deepen.
Sprinkle over garam masala and crushed kasuri methi. Stir well, taste, and adjust salt if needed.
Serve hot with fresh chapati or paratha. Also excellent cold from the fridge.