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Wilt the spinach and defrost the fenugreek leaves in a teaspoon of ghee and a tablespoon of olive oil.
Add cumin seeds, then the onions until golden.
Add the tomatoes and the spices. Cook until the tomatoes are soft.
Add a tablespoon of tomato puree and some water to mix everything.
Add the potatoes and mix well. Add water until the potatoes are half done.
Add the wilted spinach and fenugreek leaves, and 2-3 tablespoons of tamarind puree (or lime juice and sugar).
Cover and let everything cook until the potatoes are very soft.
Add chopped coriander and more salt if needed to dry out the excess water.
Garnish with fresh chili, coriander, and toasted nigella seeds.