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1
Put the potatoes in a large pot of salted water and bring to a boil.
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2
Boil over moderate heat until tender when pierced with a knife, about 25 minutes.
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3
Drain and let cool, then halve the potatoes.
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4
Meanwhile, in a large, deep skillet, bring the water to a boil.
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5
Working in batches, add the spinach by handfuls and cook over moderately high heat until wilted.
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6
Using tongs, transfer the spinach to a colander and repeat with the remaining spinach.
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7
Squeeze the spinach dry, then transfer it to a food processor and puree.
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8
Wipe out the skillet.
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9
Heat the oil in the same skillet.
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10
Add the onion and cook over moderately high heat, stirring occasionally, until beginning to brown, about 8 minutes.
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11
Add the garlic, ginger and jalapenos and cook, stirring, until fragrant, about 3 minutes.
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12
Add the chopped tomatoes and cilantro and cook over moderate heat until most of the liquid has evaporated, about 10 minutes.
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13
Add the coriander, cumin, paprika and garam masala to the skillet and cook, stirring, for about 2 minutes.
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14
Slowly stir in the yogurt.
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15
Add the potatoes and a large pinch of salt, cover and cook over moderately low heat for 5 minutes, stirring occasionally.
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16
Add the pureed spinach and stir well.
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17
Cover and simmer for 10 minutes to blend the flavors.
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18
Season with salt.
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19
Transfer the potatoes and spinach to a platter or bowl, garnish with the cilantro leaves and cherry tomatoes and serve.
