Cut potato (with skin) in wedges. Heat oil in a skillet and fry them till they turn light golden. Transfer it to a plate.
Cut cauliflower florets and fry them in the same manner and keep it aside.
In the same skillet, heat oil. Temper cumin seeds. Once they crackle, add the minced ginger and garlic along with chopped jalapeno. Saute till the raw smell goes away. This could take a minute.
Next, add the frozen green peas and spinach.
Saute for two minutes and then add the roasted cauliflower florets, potatoes and, salt. Fry for 5-6 more minutes.
Then add dried fenugreek leaves/kasoori methi, turmeric powder, paprika, dhania jeera powder, chaat masala, and amchur powder. Mix them all together and continue to cook for another 5 minutes. Lastly, sprinkle garam masala and take it the pan off the flame.
Garnish with chopped cilantro and lemon juice.
Serve it warm with any Indian flatbread. It also tastes good when paired with Dal and rice.