Bring water to a rolling boil in a large pot. Add the peeled and chopped potatoes and cook until fork-tender, about 15 minutes. Drain and set aside.

In a saucepan, melt coconut oil over medium-high heat, then add cumin seeds and sizzle for 30 seconds.

Add chopped onions and sauté until soft and translucent, about 3 minutes.

Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.

Mix in ground coriander, cumin, turmeric, and paprika. Cook for 1 minute to bloom the spices.

Fold in chopped spinach and stir until wilted, about 2 minutes.

Gently combine the boiled potatoes, stirring for about 3 minutes until coated in the sauce.