Peel the potatoes and cut into 2.5cm cubes.

Place in a pan of lightly salted water and cook for 10-15 minutes until just tender.

Meanwhile wash the spinach under cold running water and place in a large pan.

Drain well and squeeze out as much of the water as you can.

Set aside.

Slice one of the onions.

Heat the oil in a large pan and add the onion then sauté until golden brown.

Add the cumin and coriander seeds and cook for 1 minute.

Chop the remaining onion and place in a food processor or liquidiser.

Blitz the onion then add to the fried onions mix

Stir well and cook over a low heat for 5 minutes.

Now add the reserved potatoes, spinach, chilli powder, coriander powder, salt, and fenugreek to the onion.

Stir in the tomatoes cover and simmer for 10 minutes.

Serve immediately.