This is how I usually make aloo palak, which could be served with both rice and roti. Here onion, garlic and green chilli are lightly fried, then potatoes are added and cooked. When potatoes are half done spinach and other spices are added and cooked and then finally stir fried for a few minutes. The other type is the Punjabi style aloo palak where cooked potatoes are simmered in a pureed spinach gravy.
Recipe Courtesy: A Mad Tea Party