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Prep the potatoes - Cut the potatoes in half. Cover with water and boil in salted water. Cook until the potatoes are just tender, approx 8-10 min. Drain and let cool while you prep the rest of your ingredients.
Heat 2 tablespoons of the oil in a large skillet or frying pan and pan fry the onions and potatoes for 5-7 minutes over medium to medium high heat, until lightly golden. Place into a bowl and set aside.
Add remaining 1 tablespoon of oil to the pan, reduce the heat slightly and add the cumin seeds and mustard seeds if using and toast a few seconds then add the curry powder, coriander if using, ginger and chili. Stir for a few seconds.
Add the garlic and fry for 30 seconds, then add the tomatoes. Cook for 10–15 minutes until the sauce has reduced.
Add the chopped spinach and allow to wilt, then return the cooked potatoes and onions to the pan. Season with salt and pepper and stir in the garam masala and cook for 5–10 minutes more.
Serve hot with basmati rice, warm naan and yogurt or raita.