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Put the oil in a large, deep pan over a medium heat until very hot, then tip in the mustard and cumin seeds, and leave to fizz and crackle for up to a minute. Add the onion, cook for eight minutes, until soft and golden, then add the garlic, ginger and fresh chillies and cook, stirring, for about three minutes, until the raw garlic smell disappears.
Stir in the tomatoes, ground spices and salt, and cook for about five minutes, until you can see the oil separate from the tomato mixture. Add the potatoes, spinach and 200ml just-boiled water, pop the lid on the pan and leave to cook for about 15 minutes, stirring every five minutes or so. Take off the lid and cook for a final 15-20 minutes, until the liquid has been driven off and you are left with a lovely, thick curry with tender potatoes that don’t resist a knife.
Stir through the lemon juice and taste: add more lemon juice to balance out the sweetness with the spicy spinach and potato mixture, if need be, and serve hot with basmati