Open spinach packages to allow venting and place on a plate. Microwave 8 minutes until defrosted. Allow to cool enough to handle.
Meanwhile, in a medium pot bring water to a boil on high heat. Add cubed potatoes and cook half way (parboiled), about 5 minutes. Drain water and set aside.
Put defrosted spinach, 1 cup of water, and ½ tsp. of salt in a blender or food processor and blend smooth. Set aside.
Heat oil in a large sauté pan on medium heat. Add onions and ginger and sauté 3 minutes. Add garlic and sauté 2 minutes.
Sprinkle in spices and salt, stirring for 1 minute.
Add potatoes and sauté 3 minutes. Add a little water if the spices stick.
Pour in spinach and mix well with the spices and potatoes. Cover and simmer 7 minutes.
Turn off heat and allow to sit 2-3 minutes. Stir in cream and yogurt.
Turn heat to medium/low. Cook uncovered 5 minutes or until sauce thickens.
Recipe by The Spice Kit Recipes at https://www.thespicekitrecipes.com/easy-indian-spinach-potato-curry-aloo-saag/