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Place the potato chunks in a large pot, cover with cold salted water, and bring to a boil over high heat. Cook until completely tender when pierced with a fork, about 12–15 minutes. Drain thoroughly and return to the pot. Set over low heat for 1–2 minutes, shaking the pot occasionally, until any surface moisture has evaporated. Transfer to a large mixing bowl and mash until smooth with no lumps remaining. Spread the mash on a baking sheet and let cool to room temperature, about 20 minutes.
While the potatoes cool, heat 1 tbsp neutral oil in a large skillet over medium heat until shimmering. Add the cumin seeds and cook until fragrant and lightly toasted, about 30 seconds. Add the ginger and green chili and cook, stirring, until fragrant, about 1 minute. Add the spinach and cook, stirring, until fully wilted and any liquid has evaporated, about 3–4 minutes. Transfer the spinach mixture to a food processor.
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