Aloo Methi/palak

This is one of my favourite leafy vegie.I love methi/fenugreek leaves and palak/spinach, but back home in India i always hesitate to eat any vegetable, specially any leafy vegies even the green beans and cauliflower.I am sure I don't need to give any further explanation on why I hesitate to eat them...eeeek I don't even want to think about it...I am such a fussy eater at times.At home whenever mum used any of these vegies I would make sure I was present while cleaning them or I myself would do the cleaning bit.. But here we get vegetables so well packed and clean that I don't think twice before eating.I wish the quality of food sold would improve if not the overall condition:)
Here I have used baby spinach leaves sold in the supermarkets and use the same recipe to make aloo methi and II also tried the same recipe for British spring greens but I added a glass of water to the greens instead of putting water on lid and cooking as I alsways do...it was good ;)
The first picture is of the B.spring greens which i cooked yesterday..

1 packet of baby spinach leaves or a big bunch of fenugreek leaves,
1 potato cubed,
1 large onion chopped,
1 large tomato chopped,
1/4 tspn turmeric pwd,
1/4 tspn pepper ped,
1 tspn chilli pwd,
salt to taste,
oil.

Method:
Wash the spinach leaves under runnig tap water.If using fenugreek leaves, seperate the leaves from stems wash the leaves.Roughly chop the leaves and keep aside.
Par boil the potato cubes and keep aside.
In a pan, heat oil, fry the onions till golden brown, don't burn the onion .Add the tomato, fry till oil seperates.
Add the spice pwds and salt. Mix and add the leaves and potatoes and mix well.Cover the pan with a lid add some water on the lid, lower the flame and let it cook. Keep checking and stirring. Do not over cook, it doesn't take too long to cook the leaves.