A classic dry spinach and potato curry. Great as a side dish or a main with rice or naan. Serves 3–4

Ingredients

• 600g potatoes, peeled and cut into 2cm cubes
• 300g fresh spinach (or 150g frozen, defrosted and drained)
• 2 tbsp vegetable oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tsp fresh ginger, grated
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp turmeric
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp chilli flakes (or to taste)
• Salt to taste
• Lemon juice to finish

Method

• Parboil the potato cubes in salted water for 8 minutes until just tender. Drain and set aside.
• Heat the oil in a large frying pan or wok over medium-high heat. Add the cumin and mustard seeds and cook until they begin to pop.
• Add the onion and fry for 6–8 minutes until softened and golden.
• Add the garlic and ginger, cook for 1 minute.
• Stir in the turmeric, coriander and chilli flakes. Cook for 1 minute.
• Add the drained potatoes and toss to coat in the spices. Fry for 4–5 minutes until the potatoes start to get a little colour.
• Add the spinach in batches, stirring until wilted.
• Stir in the garam masala and a squeeze of lemon juice. Season with salt.
• Serve immediately.