• Peel and dice the potato. Put the potatoes in a saucepan (salt well) and boil for five minutes. Remove the pan from the heat, but leave the potatoes in the water to cook.

To make the masala:

• Peel and finely chop the onions. Put the butter and oil in a pan with the onion slices. Peel the ginger and chop it in the pan. Cut a slit in the chillies and put in the pan. When the onions start to turn golden, sprinkle the spices on top.
• Mix the masala until smooth. You can add more oil if the masala begins to stick to the pan.
• Rinse the spinach and add to the pan. Mix them well with the spices.
• Drain the water from the potatoes and add the potatoes to the pan.
• Stir the spinach potatoes well. Check the potatoes for softness. Roast for a while if the potatoes are not soft.
• Pour the spinach potatoes onto the serving dish and garnish with yoghurt and coriander leaves.