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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 fry for 1 minute until the seeds start to pop.
Turn the heat down to medium, add in the onion and cook for 5 minutes, stirring occasionally, until the onions soften.
Add in the garlic and chilli 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 onions.
Then add in the potato and salt. Stir again to coat the potatoes.
Add the stock and spinach, stir and heat for a minute until the spinach wilts.
Serve topped with fresh coriander.