Step 1

Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender.

Step 2

Once cooked, drain the potatoes.

Step 3

Meanwhile heat the ghee or oil in a large frying pan over a medium-high heat, until hot.

Step 4

Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop.

Step 5

Turn the heat down to medium, add in the onion and cook for 5 minutes, stirring occasionally, until the onions soften.

Step 6

Add in the garlic and chilli and cook for a further minute.

Step 7

Add in the turmeric, garam masala, fenugreek, tomato puree and cook for a minute, stirring together to coat the onions.

Step 8

Then add in the potato and salt. Stir again to coat the potatoes.

Step 9

Add the stock and spinach, stir and heat for a minute until the spinach wilts.

Step 10

Serve topped with fresh coriander.