Par-Boil the potatoes with a little salt and turmeric for around 10-15 minutes.

Make a paste of the curry powder, garam massalla and chilli powder with a little water.

Fry the onion until translucent in the veg oil then add the garlic, ginger and chilli and stir fry on medium for a further 5 minutes.

Add the curry and chilli powder paste and stir fry for a further 30 secs.

Add the potatoes, the Massalla Gravy, yogurt and spinach and simmer for 5 minutes or until the spinach is reduced, stirring occasionally.

Now add the finely chopped coriander leaves and cook for a further minute.

Serve with the whole coriander leaves sprinkled over the top.