Begin by placing the peeled and chopped potatoes into a saucepan and covering them with cold water. Set over high heat and bring to a boil, then reduce to a simmer and cook for 8–10 minutes, or until the potatoes are fork-tender. Once done, drain them well and set aside.

While the potatoes cook, heat the ghee or oil in a large frying pan over medium-high heat until it’s hot and shimmering. Add the cumin and mustard seeds and let them sizzle for about a minute, or until they begin to pop and release their aroma.

Lower the heat to medium and stir in the diced red onion. Sauté for about 5 minutes, stirring occasionally, until the onion softens and begins to turn golden at the edges.

Add the minced garlic and chopped chili to the pan, stirring frequently, and let them cook for another minute until fragrant. Sprinkle in the turmeric, garam masala, and fenugreek, followed by the tomato puree. Stir to coat the onions in the spices and cook for another minute to develop a deep base of flavor.

Toss the drained potatoes into the spiced onion mixture, sprinkle with salt, and gently fold everything together to ensure the potatoes are evenly coated.

Pour in the chicken stock and scatter the spinach across the pan. Stir and allow the mixture to cook for another minute or two, just until the spinach wilts and melds into the dish.

Remove from heat and serve warm, garnished with a handful of freshly chopped coriander leaves.