4 medium potatoes, peeled and cut into 2cm cubes or cut/broken into pieces
mustard or sunflower oil
1 medium onion, finely chopped
2 garlic cloves, thinly sliced
1 teaspoon ground ginger
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin seeds
1/2 teaspoon turmeric
300g spinach leaves
salt and pepper.
When preparing the potatoes I like to insert the knife and then break off so that you get different-shaped pieces.
Cook the potato in boiling water until tender. Drain.
Heat some oil in a deep-sided frying pan and fry the potatoes until crispy golden. Transfer to a plate.
Heat some more oil in the pan and sauté the onion until soft. Add the garlic and fry for another couple of minutes.
Stir in the spices and fry for a couple of seconds before adding the potatoes. Season with salt and pepper.
Add a splash of water and stir-fry for a minute or so. Add the spinach, cover and leaver for a minute or so until all the spinach has wilted. Serve.