Boil the potatoes with skin and drain the water. Cut them in halves and place aside.
In a medium-size pan, drizzle and heat 2 teaspoon oil and saute cinnamon sticks, bay leaf, cloves.
Later add ginger, garlic, green chilies, and onions. Continue to saute for 2-3 minutes.
Meanwhile, blanch the Spinach and soak the cashew nut in water, for 10 minutes.
Blend the Spinach, soaked cashews, raw chopped tomatoes along with the sauteed onions.
Bring them to a smooth consistency with ½ cup of water.
In a separate pan, add 2 teaspoon oil and saute cumin seeds. When they start to sizzle, add blended Spinach paste.
Continue to stir as you add turmeric powder, red chili powder, cumin powder, coriander powder, and salt. Cover the lid and let it cook for 2 minutes.
Later add Garam Masala, boiled potatoes and add water. Stir well and cook for 5 more minutes.
Garnish with cilantro.