Recipe adapted from Sameen Rushdie's `Indian Cookery' Serves 6 as part of a mixed meal, maybe 3-4 on its own with rice/naan and a pickle. This works well with either fresh or frozen spinach. I have made it with kale as well; 10oz (275g) weighed without stalks.

1. Scrub potatoes and boil them in their skins until almost, but not quite, done. Leave to cool, then cut into small cubes.

2. Meanwhile, if using fresh spinach or kale, remove the coarse stalks then rinse and cook gently for 10 minutes, in just the water clinging to the leaves in a covered pan. Cool and chop (reserve any remaining liquid). For frozen spinach, just defrost and chop.

3. Chop the onion finely, crush or finely chop the garlic and finely chop the tomatoes (keep them all separate). Measure the spices out into a little bowl.

4. Now brown the onion in a little vegetable stock or water until golden brown - about 10 minutes perhaps, topping up with hot water as necessary. Let it stick slightly from time to time to get that fried smell.

5. Add the ginger and garlic to the pan and stir for a moment. Add the spices, and a little more water if necessary. Cook for a few minutes, then add the tomato. Cook gently 3-5 minutes.

6. Add the potatoes and spinach, mix well then cover and simmer gently until ready, stirring once or twice to prevent sticking. It's done whenever the potatoes are cooked to your liking and the spices have permeated the vegetables.