Step 1

Heat the oil in a large saucepan or wok over a medium heat. Add the cumin seeds and, as they begin to sizzle, add the garlic and chillies. Fry for a minute, then add the onion and continue to fry for 7–8 minutes, stirring well.

Step 2

Add the coriander and turmeric and stir well. Add the frozen spinach, put a lid on the pan and cook over a medium heat for 5 minutes. Season with salt. As the spinach begins to release its moisture, turn the heat to low and cook for a further 5 minutes.

Step 3

Add the cubed potato and ginger and cook for 5 minutes: the potato will absorb any residual moisture. Serve with chapatis or rice.