2 bird’s-eye green chillies, finely chopped
1 tbsp ground coriander
5 garlic cloves, sliced
1cm/½in piece fresh root ginger, cut into slivers
115g/4oz onion, finely chopped
350g/12oz potatoes, peeled, cut into large cubes and boiled until just tender
400g/14oz frozen chopped spinach
2 tsp cumin seeds
salt
1 tsp ground turmeric
3 tbsp vegetable oil