Wash and cut spinach, blanch it in a pan of boiling water for 4 minutes. Drain the spinach, squeeze out the remaining liquid.
Heat the oil in a large pan fry the mustard seeds till they splutter. Add the onions, garlic cloves and chopped ginger to the mustard seeds and fry for 5 minutes, stirring.
Add the potato chunks, chilli powder, salt and water and cook for 10 minutes. Then add the drained spinach. Cover the pan with a lid and simmer for 10 minutes or until the potatoes are tender.
Finally serve hot with naan or parathas.
Use a waxy variety of potatoes so that the pieces do not break up during cooking.
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