Wash the potato, peel and cut in to small sized pieces, keep aside.
Wash the tomato and chop into small pieces, keep aside with the potatoes.
Heat 2 tablespoons of oil in a pan and add the chopped spinach, potato and tomato pieces to the pan and add enough salt, no need to stir at this point.
Keep heat in low and let it cook for about 2 minutes, so the spinach will start to wilt and reduce in amount.
Once the spinach has started to wilt, you can stir in the contents and cook the contents in low heat for about 5 to 6 minutes, stirring occasionally.
Add about half cup of water to the pan, mix well and cook in low heat for another 7 to 8 minutes or until the potatoes are completely cooked and there is not much liquid left in the pan.
Add the remaining half cup of water, turmeric powder and red chili powder to the pan and stir everything well.
Cook the contents in very low heat for another 3 to 4 minutes or until the potatoes are really soft and the curry has thickened.
Add the fresh cream and remaining one spoon of oil to the pan, mix everything well.
Add the sugar and stir the contents again and cook in low heat for another 2 more minutes while keep stirring the contents. Make sure to the heat very low once you have added the cream.
Finally add the cilantro leaves (coriander leaves) and stir well to mix with the curry.
Delicious spinach and potato curry is ready to serve now, you can switch off the stove and make sure to keep the pan away from heat so as to avoid the cream from curdling.
Serve the delicious and creamy spinach and potato curry with chapathi, poori or rice as you wish!