Peel and cut the potatoes into large chunks.
Wash the spinach leaves.
Peel and dice the onion. Heat a saucepan until hot and add the oil. Fry the onions until golden colour with salt, dark mustard seeds and curry leaves. Add the potatoes and cook further two minutes. Add the rest of the spices and cook for few seconds. Add cold water to half cover the potatoes. Bring to boil and simmer until the potatoes are cooked and all of the liquid has been absorbed. The dish should be slightly moist but dry. Squeeze in the lemon juice and stir in the baby spinach. Check the seasoning and adjust if necessary.
Serve while hot with naan bread or alongside a curry.
«Add some roasted cashew nuts to give some crunch to the dish.»