1 tablespoon peanut oil
1 teaspoon black mustard seeds (other colors can be substituted)
1 medium onion, chopped
2 cloves garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
4 medium waxy potatoes (about 800gms), peeled and cut into chunks
1 can tomatoes, crushed
1¼ cups peas (frozen are fine)
6 fresh or dry curry leaves
1 teaspoon garam masala
1 bunch English or baby spinach

Heat the oil in a deep frying pan over a medium flame. Add the mustard seeds, cover and cook until the seeds begin to pop. Jiggle the pan on the burner occasionally to prevent the seeds from burning.

Add the onion, garlic, cumin and coriander and cook, uncovered, for about 1 minute. Add the potatoes and tomatoes and cook for 7 minutes, stirring occasionally (NOTE: she says 7, but I made my potatoes chunky and like it when the taters are really soft so probably kept mine going for 15 minutes at this stage).

Add the peas, curry leaves and garam masala. Cook another 5 minutes, or until the potatoes are tender when pierced with a fork. Just before the dish is finished, add the spinach and cook for 1 to 2 minutes to wilt. Serve with steamed rice (or cous cous).

(Recipe from Donna Hay's Modern Classics: Book 1)