This is a fantastic addition to any Indian meal, especially curry. The spiced potatoes are infused with layers of flavour and texture.
Bring a large saucepan of salted water to the boil and add the potatoes. Boil for 10 minutes or until they are soft. Drain and leave to steam until nearly dry, in a sieve.
In a large frying pan, heat the olive oil and fry the onion on medium until soft and starting to go golden. Add the garlic and ginger and stir well another minute. Tip in the dried potatoes and turn the heat to high.
Stir occasionally for 5 minutes, until the potatoes form a slight golden crust. Add all the spices and fry for 30 seconds. Stir in the stock, spinach and chilli. Fry until the stock has almost evaporated, add 2 tsp sea salt and then serve with the lime wedges.
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