Boil the potatoes for 10 minutes, then drain and set aside.
Fry off the whole spices in some oil.
Put the onion in, then add garlic, ginger, the rest of the spices and tomato puree.
Add the drained potatoes into the pan and stir well. Then season with salt and add a splash of water.
Finally, add in the spinach, 2 handfuls at a time. To help it wilt, place the lid onto the pan for 30 seconds after each lot of spinach is added in. Repeat until all is wilted.