For the potatoes

• 450g potatoes, chopped into 1 inch chunks
• 1 onion, finely sliced
• 3 garlic cloves, finely chopped
• 1 tbsp oil
• ¼ tsp cumin seeds
• 1 tsp ground turmeric
• 2 tsp garam masala
• ½ tsp salt

For the curry

• 1 onion, finely sliced
• 1 fresh chilli, finely chopped
• 2 garlic cloves, finely chopped
• 2 inches fresh ginger, finely chopped
• 2 medium tomatoes, chopped
• 300g baby leaf spinach
• 75ml water
• 1 tbsp oil
• 2 tbsp garam masala
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp ground fenugreek
• ½ tsp salt
• ½ tsp sugar
• 100ml cream/kefir
• ½ lemon, juiced
• 90g Chestnuts, halved

Method

To start…

• Add the oil to a frying pan and bring up to a medium heat.  Add the cumin seeds and cook for about 1 minute until they release an aroma.
• Add the onion and garlic for both the potato and curry mix and cook for roughly 15 minutes until the onion is softened, stirring occasionally.

To make the potatoes

• Place the potatoes in water and bring to the boil then reduce to a simmer for roughly 10-12 minutes until cooked.  Remove from heat and drain.
• Add half the cooked onion mixture to the pan, then add the potatoes, turmeric, garam masala and salt and stir until the potatoes have taken on the colour of the spices.  Remove from the heat and set aside.

To make the curry

• Place 150g of the spinach in the liquidiser with the water and blend until liquidised.
• Roughly chop 75g of the spinach and finely chop the other 75g
• Add the other half of the cooked onions mixture to the pan, then add the ginger and chilli and cook for a further 2 minutes, then add the tomatoes and stir until softened, approximately 3-5 minutes.
• Add the garam masala, turmeric, ground coriander, fenugreek, salt and sugar and stir until combined.
• Add the roughly chopped spinach and let it wilt before adding the finely chopped spinach and stir to mix.
• Pour in the blended spinach mixture and bring to a simmer, stirring until you have a lovely dark green sauce.  Let the sauce simmer to thicken for roughly 10 minutes.
• Add the chestnuts, lemon juice and kefir/cream and stir until combined then finally add the potatoes and mix in before serving.