2 tbsp sunflower oil
1 tbsp chopped chives
1 tbsp garlic infused oil
1 tbsp chopped ginger
500g potatoes, cut into 2cm, ¾in chunks
1 large red chili, halved, deseeded and finely sliced
½ tsp each black mustard seeds, cumin seeds, turmeric
250g spinach leaves
Heat the oil in a large pan, add the ginger, and fry for about 3 mins.
Stir in the potatoes, chili, spices and half a tsp salt and continue cooking and stirring for 5 mins more.
Add a splash of water, garlic infused oil then cover, and cook for 8-10 mins.
Check the potatoes are ready by spearing with the point of a knife, and if they are, add the spinach and let it wilt into the pan.
Take off the heat and serve.
Recipe adapted from: Good Food