Peel and cut into equal sized chunks then cook potatoes in boiling salted water for about 10 mins. Set aside to steam dry.

Heat 1 tbsp of vegetable oil and add mustard & coriander seeds until they start to pop

Add chopped onions (i prefer organic brown onions) and sweat them down on a low to medium heat for 10 mins or so

Add chopped ginger, garlic, chilli, cumin and turmeric. Stir and cook for a further 2 mins then add the tomato purée, stir everything together into a paste and cook for another minute

Add the cooked potatoes, stir to coat with the mixture

Add two thirds of the fresh spinach and a cup of water (i use jalapeño water which I save from my jars of sliced jalapeños)

When the spinach has began to wilt you can add the remainder. Stir, leave for 5 mins then add your fresh coriander if using.

Season to taste - you also may prefer a little more cumin altho my top tip would definitely be the jalapeño juice - enjoy!