900 g English spinach, or 450 g frozen spinach (thawed and well drained)
2 tblsp oil
2 onions, peeled and thinly sliced
2 cloves garlic, crushed
1½ tsp black mustard seeds
¼ tsp chili powder
2 tsp ground coriander
good pinch of ground ginger
450 g potatoes, peeled and thickly sliced
½ cup water
salt and freshly ground black pepper

If using fresh English spinach, drain any excess water, put into a saucepan without adding water, and cook gently for about 12 minutes. Drain well and cool.

If using frozen spinach, cook over a gentle heat for 5 minutes to remove as much water as possible, and drain. (Excess water can be squeezed from spinach by using a potato masher) Finely chop the spinach.

Heat the oil in a saucepan. Fry the onion and garlic gently for about 5 minutes. Do not allow the garlic to brown. Add the mustard seeds and cook until they begin to pop. Stir in the remaining herbs and spices, and cook for a further minute. Add the sliced potatoes and water, and bring to the boil. Season well, cover with a lid, and simmer gently for 10 minutes, or until the potatoes are almost tender. Add the chopped spinach, and cook for a further 5 minutes, stirring occasionally. If the mixture becomes too dry in the final stage of cooking, add a couple of tablespoons of hot water. Serve immediately.