This is my version of a side dish that is often popular during Ramadan. It’s absolutely delicious in my view, and can actually be served as a main. I added peas to the mix, for some extra green and nutrition. The ghee was from Haris & Co in Hull. If you haven't visited, it's an awesome supermarket, full of Asian and Middle Eastern groceries, including lots of organic products.

Serves three as a main.

You'll need:

3 potatoes (jacket potato size) or equivalent.

A large handful of spinach.

1 cup of frozen peas.

Spice mix: 1 heaped tsp each of cumin, coriander, turmeric, curry powder.

3 tsp dried curry leaves (optional).

1 small red (or white) onion, peeled and finely chopped.

1/2 green chilli, finely chopped.

1-2 cloves of garlic, finely sliced.

2-3 tsp of oil or ghee, to fry.

A splash of water, if required, in case it gets too dry when it's nearly cooked.

Salt, to taste.

How to:

First, chop the potatoes into 1 cm approx squares (don't bother to peel them, just make sure the skins are clean). Then boil for about 15 min on a medium heat until nearly tender. Make sure they don't break up and are still slightly firm. Drain well.

Fry the onion, garlic, oil/ghee and the spices on a low heat for about 5 mins.

Add the potato, stir well, and pop a lid on. Heat gently for about 5 mins.

Add the spinach, cook for about 5 mins more.

Add the peas, cook for another 5 mins.

Serve on its own, or with rice / mint yogurt.

Enjoy!