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Place the potatoes in a pan and cover with cold water. Bring to the boil, then simmer for 8-10 minutes until tender.
Once cooked, drain the potatoes.
Meanwhile heat the ghee or oil in a large frying pan over a medium-high heat, until hot.
Add the cumin seeds and mustard seeds and cook for 1 minute until the seeds start to pop.
Turn the heat down to medium, add in the garlic and chiles and cook for 1 minute
Add in the diced chard stems and cook for a further minute.
Add in the turmeric, garam masala, fenugreek, and tomato puree and cook for a minute, stirring together to coat the chard stems
Then add in the chard leaves and stir to coat. Cook a minute or two covered.
Add the stock and spinach, and tomatoes. Stir and bring to a simmer. Salt to taste. Cover and simmer for 5 min
Add in the cooked potatoes or chickpeas. Cover and cook an additional 5 minutes. Taste and adjust seasoning as needed.