Wash and cook the palak leaves in little water for 5 minutes. Once its cool, grind to a fine paste and keep it aside.
Chop Onions, Tomatoes into fine pieces. Peel and cube into inch sized potatoes.
If you are using ghee, then heat in a non stick pan saute the potatoes till done. This should almost be a roast. Remove and keep aside.
In the same pan, heat 2 tsp of cooking oil, add onions, fry till they are gold in colour and add ginger garlic paste. Fry for few mins.
Add the tomatoes, sauté well. If the tomatoes are very firm, add the salt right now to get them soft, else can be added in the end.
Add chilli powder, turmeric powder. Cook well for 5 mins. Then add the palak paste. Bring to boil. Simmer for 5 mins or till the gravy is thick enough. Add the garam masala at this stage.
Just before switching it off, add the potato pieces and cook it for 5 mints. Finally add sugar to retain the green colour of the spinach.
Serve with Rotis.