Step 1: With enough water heated and added, spinach leaves are blanched for one to two minutes in a deep pan. They should be drained into the icy water. Squeeze the extra water out gently, then set it aside.
Step 2: Place the spinach in a blender jar with 1/4 cup water, and process until smooth paste forms.
Step 3: Add cumin seeds to hot oil in a nonstick pan and wait for them to turn color. Mix in the green chilies, onion, ginger, and garlic, then continue to cook until the onion becomes translucent.
Step 4: Mix thoroughly after adding tomato. Mix thoroughly after adding potatoes. Saute for one minute after adding salt. For 1-2 minutes, cook with a cover.
Step 5: Combine the garam masala, red chili powder, cumin powder, coriander powder, and turmeric powder thoroughly.
Step 6: Add the spinach paste. The blender jar should be rinsed with 1/2 cup water before adding, stirring carefully, and cooking for 4-5 minutes.
Step 7: Transfer to a serving bowl, top with thin slices of fresh ginger, and serve immediately with lachcha parantha.
