Steps
- Cut 500g of potatoes into ¾in / 2cm chunks. Heat 2 tablespoons of sunflower oil in a large pan over medium heat.
- Fry 1 finely chopped onion, 2 sliced garlic cloves, and 1 tablespoon of chopped ginger for 3 minutes.
- Add the potatoes, 1 large deseeded sliced red chili, ½ teaspoon of black mustard seeds, and ½ teaspoon of cumin seeds.
- Stir in ½ teaspoon of turmeric and ½ teaspoon of salt. Cook, stirring, for 5 minutes.
- Add 1 tablespoon of water, cover, and cook for 8-10 minutes, until the potatoes are tender. Stir in 250g of spinach leaves until wilted.