Peel and cut the potatoes in ½ inch cubes. Put them in cold water to prevent browning. Chop the spinach thinly.

Heat oil in a large pan on medium heat. Once the oil is hot, add the cumin seeds and bay leaf. Let the cumin seeds splutter for a few seconds.

Stir in the diced potatoes. Cover and let them cook on the low heat for 5 minutes. Open the lid. Add all the spices. Stir to combine. Add 3 tablespoons water and mix until everything is well combined.

Close the pan with a lid and let potatoes cook for additional 5 minutes until almost done on medium heat. Open lid and stir every couple minutes so they don't stick at the bottom and burn. Check the doneness of the potatoes by putting the fork through it. They should be tender and fully cooked.

Add chopped spinach. Mix well. Cook for 3 to 4 minutes so the spinach leaves wilt. Squeeze in lemon juice and mix. Turn off the heat. Rub some kasuri methi in your palm and sprinkle on top. Garnish with chopped cilantro and serve warm.