Cook Potato: Bring a large pot of water to a boil. Peel and cut potato into bite-sized pieces. Once water is boiling, gently transfer potatoes to the water and cook for 10 minutes, or until fork tender. Drain, cover, and set aside.
Flavor Base: Heat oil over medium heat in a large pot. Add onion, garlic, and ginger, cooking until onion is soft and fragrant, about 5 minutes. Stir in all spices and continue to cook for 3 minutes.
Spinach: Break the spinach into chunks and add it to the pot along with ½ cup of water. cover and cook until hot, about 10 minutes.
Blend: Using a handheld immersion blender (or by carefully transferring to a countertop blender), puree the spinach mixture until smooth. If using a countertop blender, leave the lid ajar to allow hot steam to escape.
Assemble: Return blended spinach to the pot and gently stir in potatoes. Serve hot with naan!