Step 1

Pre-heat oven to 200°C (180°C fan-forced). Line a large, rimmed baking sheet (43cm X 31cm X 2.5cm) with baking paper.

Step 2

Prepare potatoes by peeling them and washing off the dirt. Cut into 1-inch pieces.

Step 3

Add potatoes to a large bowl. Add onion, chilli, tomato, garlic, cumin seeds, chilli powder, turmeric, coriander and cumin powders, lemon juice, salt, amchur (if using) and olive oil. Mix well until potatoes are evenly coated with spices.

Step 4

Spread the Aloo Palak mix on the prepared baking sheet, allowing room around the veggie pieces to breathe.

Step 5

Bake in the pre-heated oven for approximately 25 minutes until potatoes are tender and roasted.

Step 6

Remove from oven. Add spinach and 1-2 tablespoons of water to the hot pan. Mix gently until spinach is combined with potatoes and starting to wilt.

Step 7

Pop the tray back in the oven for 5 more minutes (at 200°C/180°C fan-forced). Remove from the oven. Mix well. Scoop into a serving bowl. Check and adjust seasoning. Serve hot or pack away in a lidded glass container (after cooling). Will keep in the fridge for up to 3 days.